Tofu And Spinach Stuffed Manicotti Food

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.

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
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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.

SPINACH CHEESE MANICOTTI

Steps:

• In a small skillet, saute onion in oil for 3 minutes. Add garlic; cook 1 minute longer. Set aside. , In a large bowl, combine the ricotta, 1/2 cup mozzarella cheese, cream cheese, 4 tablespoons Parmesan cheese, Italian seasoning and pepper; beat until smooth. Stir in onion mixture and spinach. Stuff into the manicotti shells., Pour half of the spaghetti sauce into a greased 13x9-in. baking dish. Arrange shells over sauce; top with remaining sauce., Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan cheeses. Bake 5-10 minutes longer or until cheese is melted.

SPINACH, TOFU AND SESAME STIR-FRY

Steps:

• Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic, ginger and chili flakes. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.
• Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles. You may also use it as a filling for whole wheat pita bread.

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 & CHEESE STUFFED MANICOTTI

Steps:

• Preheat oven to 350* F.
• Combine sauce and sausage in the same skillet sausage was cooked, keep warm.
• In a large bowl, mix spinach, cheeses, eggs, Italian seasoning, garlic powder, salt and pepper. Stir together until well blended.
• Place about 2 cups sauce in a 9X13 inch casserole dish. Spread it around to cover the bottom.
• Now, to fill the manicotti. You can do this however you wish. You can use a pastry bag, or a zip-lock bag with a corner cut, or a spoon. I chose to use an old baby spoon (from when my daughter was a baby, the kind with the rubber temperature controlled end). I had fantastic results doing it that way. I highly recommend doing it that way. You may have to fill half, turn manicotti around and fill from the other end, as I did. Try to get as much filling in as possible, letting it over flow from the ends. Place the filled shell into the sauce-lined dish. Repeat with the remaining manicotti shells, and fill the dish with the stuffed shells, until you either run out of room, or shells or filling. I ran out of room first, I got twelve into my casserole dish. (I did have left over filling, which I froze.) You could also use two separate smaller dishes, and freeze one for another meal.
• Cover pasta with sauce, you don't have to use it all, just make sure all the exposed manicotti are covered in sauce, about 2 ½ cups. Place sliced mozzarella on top of sauce and sprinkle remaining ½ cup shredded cheese mix over the mozzarella. At this point, you can cover with foil and refrigerate until you're ready to bake, or you can cover with foil and place it in the oven immediately.
• Bake, covered with foil, 50 minutes. Remove foil, and bake an additional 10 minutes.
• Let rest 10 minutes before serving.
• Tips:.
• It's perfectly fine if you want to use full fat versions of the cheeses, we just prefer the low fat and fat free versions.
• It's perfectly fine to leave the spinach out and turn this into just a cheese manicotti.

SPINACH STUFFED MANICOTTI

Steps:

• Cook pasta.
• Preheat oven to 350 degrees.
• In a large saucepan, over medium heat, brown meat; pour off fat.
• Add onion and garlic; cook and stir until tender.
• Stir in pasta sauce and oregano.
• Simmer 15 to 20 minute.
• In a bowl, combine 2 cups mozzarella cheese ricotta cheese, spinach, eggs, and Parmesan cheese; mix well.
• Stuff into pasta.
• Arrange in a greased 9 by 13inch baking dish.
• Spoon sauce evenly over pasta.
• Cover; bake 30 minutes or until hot and bubbly.
• Top with remaining 1 cup Mozzarella cheese.
• Bake 15 minutes longer.

TOFU AND SPINACH STUFFED MANICOTTI

Steps:

• Preheat oven to 350 degrees.
• Boil a large pot of water and cook manicotti 6 minutes, or until slightly soft. Drain and set aside.
• Crumble the tofu while pasta is cooking. Add remaining ingredients to tofu, except for the pasta sauce and the cheese. Stir until blended.
• Stuff each pasta shell with the tofu mixture.
• Pour half the pasta sauce into a 13" x 9" pan.
• Fill manicotti with the filling using a small spoon, or a pastry tube.
• Put the rest of the sauce on top of the manicotti.
• Cover with foil, and bake for 20 minutes.
• * You can skip the egg and the cheese if you are making this vegan. I think it will still taste great.