Tofu And Spinach Manicotti Food

TOFU MANICOTTI

Steps:

• Combine the spaghetti sauce, tomatoes, zucchini, carrot and Italian seasoning; spread 3/4 cup into a 13x9-in. baking dish coated with cooking spray. , Combine the tofu and cheeses; stuff into uncooked manicotti shells. Place over spaghetti sauce; top with remaining sauce. , Cover and bake at 375° for 50-55 minutes or until noodles are tender. Let stand for 5 minutes before serving.

SPINACH AND TOFU MANICOTTI

Steps:

• Cook manicotti to desired doneness as directed on package. Drain; cover to keep warm.
• Meanwhile, heat oven to 350°F. Spread 1 cup of the spaghetti sauce in bottom of ungreased 12x8-inch (2-quart) baking dish.
• In large bowl, combine cream cheese, basil and garlic powder; mix well. Add spinach, Parmesan cheese and tofu; mix with fork until texture resembles cottage cheese.
• Stuff tofu mixture into cooked manicotti; arrange in baking dish over sauce. Top with remaining 1 cup sauce. Cover tightly with foil.
• Bake at 350°F. for 25 to 35 minutes or until thoroughly heated. Uncover; sprinkle with mozzarella cheese. Let stand 5 minutes before serving.

LIGHT SPINACH PASTA WITH TOFU

Steps:

• Boil pasta according to package directions but only till its almost done.
• Wash and clean the spinach and steam with a little water for 4 minutes in the microwave.
• Once it is steamed, blenderize it with the same water to get a spinach paste which is kind of watery
• In a large non stick skillet, heat oil.
• When oil gets hot, add the chopped garlic.
• When the garlic is slightly browned add the onions and stir fry till the onions turn brown.
• Add the tofu and stir fry till the tofu changes color a bit and looks slightly as if it has been fried.
• At this point add the red pepper flakes/powder and stir. Immediately add the the spinach paste
• Let it simmer.
• Add salt.
• When the water from the spinach reduces add the semi cooked pasta and let it cook completely. If you think more water is needed add that.
• I don't add cheese, but can also do the last step in the oven with mozzarella on top.
• I like this hot and cold--tastes good every way.

SPINACH 'RICOTTA' CANNELLONI

Steps:

• Preheat oven to 350 degrees F.
• Mix together the ricotta and spinach.
• Place 2 cups of pasta sauce in the bottom of a baking dish.
• Fill each tube with the spinach ricotta mix using a gallon ziplock bag with corner cut or piping bag.
• Place filled shells in the baking dish and top with the remaining sauce.
• Cover and bake for 40 minutes. Uncover and bake 5 - 10 minutes more. Let cool a few minutes before serving.

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.