Tofu Manicotti Recipes

MANICOTTI

Steps:

• Preheat the oven to 350 degrees F.
• If using fresh spinach, bring a large pot of water to a boil over high heat, and season generously with salt. Fill a medium bowl with ice water and season with salt. Boil the spinach until tender, about 3 to 4 minutes. Remove with a slotted spoon, (keep the water in the pot boiling), and immediately plunge the spinach into the ice water. Drain and squeeze the excess water from the spinach, and finely chop. Alternatively, if using thawed spinach, simply squeeze, and finely chop. Set aside.
• In the same large pot of boiling water, cook the manicotti shells according to the package directions until al dente. Drain and pat dry.
• Spread 1 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Lightly beat the eggs in a medium bowl. Add the spinach, ricotta, mozzarella, and 1/3 cup of the grated cheese and mix until evenly combined. Season with 1/2 teaspoon salt, the nutmeg and pepper. Spoon the cheese mixture into the manicotti shells and line them up in the baking dish. Cover with the remaining 2 cups sauce. Scatter the remaining 2/3 cup grated cheese on top and dot with the butter.
• Bake for 30 minutes. Serve immediately.
• Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Reduce the heat to a simmer, cover and cook for 10 minutes.
• Remove and discard the herb sprigs. Stir in 2 teaspoons salt and season with pepper to taste. Use right away, or refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.
• Yield: 3 1/2 cups
• Copyright 2001 Television Food Network, G.P. All rights reserved.

SPINACH TOFU MANICOTTI

Steps:

• bring a large pot of water to a boil over high heat, and season generously with salt.
• Fill a medium bowl with ice water and season with salt, as well.
• Boil the spinach, uncovered, until tender, about 3 to 4 minutes.
• Remove with a slotted spoon, (do not drain), and immediately plunge the spinach into the ice water.
• Drain and squeeze the excess water from the spinach, and finely chop.
• Alternatively, if using thawed spinach, simply squeeze, and finely chop.
• In the same large pot of boiling water, cook the pasta shells until al dente, tender but still slightly firm.
• Drain and pat dry.
• Preheat the oven to 350 degrees F.
• Cover the bottom of a 9- x 13-inch ovenproof baking dish with 1 cup of the marinara sauce.
• In a medium mixing bowl, evenly combine the tofu, mozzarella, and 1/3 cup of the Parmesan, the eggs, and the spinach.
• Season with the 1/2 teaspoon salt, nutmeg, and pepper to taste.
• Spoon the cheese mixture into the manicotti shell and line them up in the baking dish.
• Cover with the remaining sauce.
• Scatter the remaining cheese on top and dot with the butter.
• Bake for 30 minutes.
• Serve immediately.

TOFU MANICOTTI

Steps:

• Crumble tofu into bowl. Add eggs, cheeses and nutmeg. Mix, either by hand or with mixer until blended. I usually just squish it through my fingers --.
• Pour a thin layer of tomato sauce in bottom of 9x13 pan. Stuff each uncooked manicotti with the tofu mixture and place in a single layer in the pan. Continue untill all are stuffed. You can use a second layer if necessary. If there is any extra tofu mixture left, crumble it on top. Pour the remainder of the tomato sauce over the manicotti. IF YOU ARE USING REGULAR MANICOTTI, add a tomato sauce can of water over the mixture. If you are using the oven ready manicotti, do not add the extra water.
• Cook, covered, in 350 degree oven for about 45 minutes; uncover and cook for another 15 minutes or so.

YUMMY TOFU MANICOTTI

Steps:

• Preheat oven to 350 degrees.
• Boil the manicotti shells as directed on the package.
• Drain the manicotti and set aside to cool.
• Crumble the tofu into small pieces (resembling cottage cheese).
• Combine tofu, ricotta, half of the mozzarella, green pepper, onion, mushrooms, and garlic in a large mixing bowl.
• Mix ingredients well.
• Grease a large baking dish.
• Stuff each manicotti shell with the filling and place in the baking dish.
• Pour the marinara sauce evenly over all of the stuffed manicotti shells.
• Top with the remaining mozzarella cheese.
• Sprinkle with garlic salt (to taste).
• Bake covered for 35 minutes.
• Enjoy!