Tofu Manicotti Food

TOFU MANICOTTI

Tofu Manicotti image

To create a light main course, I borrowed bits from different recipes, including my mom's lasagna. No one suspects that the creamy filling is made with tofu. It's easy to prepare, and my toddlers love it. -Carolyn Diana of Scottsdale, Arizona

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 5 servings.

Number Of Ingredients 10

Ingredients

2 cups meatless spaghetti sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1/3 cup finely shredded zucchini
1/4 cup finely shredded carrot
1/2 teaspoon Italian seasoning
1 package (12.3 ounces) silken firm tofu
1 cup 1% cottage cheese
1 cup shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese
10 uncooked manicotti shells

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.

Nutrition Facts : Calories 319 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 885mg sodium, Carbohydrate 42g carbohydrate (14g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges

SPINACH TOFU MANICOTTI

spinach tofu manicotti image

Make and share this spinach tofu manicotti recipe from Food.com.

Provided by crazymom

Categories Manicotti

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb fresh spinach, stems trimmed and well washed or 1 (10 ounce) package frozen spinach, thawed
kosher salt, plus 1/2 teaspoon
12 manicotti
3 cups marinara sauce
1 lb firm tofu, drain and crumble to resemble ricotta cheese
1 cup shredded mozzarella cheese (about 4 ounces)
1 cup freshly grated parmesan cheese (or a mixture of half Pecorino and Parmesan)
2 large eggs, lightly beaten
1 pinch freshly grated nutmeg
fresh ground pepper
2 teaspoons unsalted butter, diced

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 BASIL RICOTTA

Tofu Basil Ricotta image

From my new FAVORITE cookbook: Veganomicon. This is an amazing vegan filling for stuffed shells, manicotti, lasagna or topping pizza or pasta. Simple to make, possibilities are endless!! The best tools for this one are clean hands. They are the most effective for squishing the tofu to "ricotta-like" consistency. The recipe listed below is enough for one(1) layer in a 9x13 lasagna pan. Can be doubled if you like more "cheese" in your lasagna layers.

Provided by Kozmic Blues

Categories Soy/Tofu

Time 30m

Yield 2 cups

Number Of Ingredients 8

Ingredients

1 lb firm tofu, drained and pressed
2 teaspoons lemon juice
2 teaspoons olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/4 cup nutritional yeast flakes
10 fresh basil leaves, chopped fine
fresh black pepper, to taste

Steps:

In a large bowl, mush the tofu up with your hands, till it's crumbly.
Add lemon juice, garlic, salt and pepper and basil.
Mush with hands again, this time you want it to get very mushy so squeeze through your fingers and mush until it reaches the consistency of ricotta cheese. May take 2-5 minutes.
Add olive oil, stir with fork (olive oil is sticky).
Add nutritional yeast and combine all ingredients well.
Cover and refrigerate until ready to use.

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