Tofu Spinach Stuffing Food

TOFU & SPINACH CANNELLONI

Steps:

• Heat half the oil in a pan, add onion and 1/3 of the garlic and fry for 4 mins until softened. Pour in tomatoes, season and bring to the boil. Reduce heat and cook for 10 mins until sauce thickens.
• Heat half remaining oil in a frying pan and cook another 1/3 of garlic for 1 min, then add half the pine nuts and the spinach. Wilt spinach, then tip out excess liquid. Whizz tofu in a food processor or with a hand blender until smooth, then stir through the spinach with the nutmeg and some pepper. Remove from the heat; allow to cool slightly.
• Heat oven to 200C/180C fan/gas 6. Pour half tomato sauce into a 20 x 30cm dish. Divide spinach mix between lasagne sheets, roll up and lay on top of sauce. Pour over remaining sauce. Bake for 30 mins.
• Mix crumbs with remaining garlic and pine nuts. Sprinkle over top of dish, drizzle with remaining oil and bake for 10 mins until crumbs are golden.

VEGAN SPINACH TOFU STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees. Bring water to a boil (enough to cook entire package of shells). Cook shells al dente according to package directions. Drain and let cool.
• In food processor, crumble tofu. Add garlic, parsley, salt and olive oil. Blend to a smooth consistency, not unlike melty ricotta cheese.
• Cook frozen spinach according to package directions. Add spinach to tofu mixture, making sure to thoroughly drain spinach, if necessary.
• Coat bottom of casserole pan with sauce. Fill each jumbo shell with approx 2 tbsp of spinach tofu mixture . Place shells in casserole pan and cover with remaining sauce and a hefty layer of soy/rice cheese.
• Cover with aluminum foil and bake 15 minutes. Uncover and bake for additional 20 minutes or until cheese is melty and fantastic. Enjoy!

TOFU-SPINACH STUFFING

Steps:

• Drain and crumble tofu, sprinkle with bouillon granules and set aside.
• Put frozen spinach in a covered microwavable container and cook for 4 minutes.
• Heat oil in large skillet on medium and saute the onion and garlic for 3-4 minutes.
• Reduce heat slightly and stir in the spinach, tofu, lemon juice, and pepper. Cook for another 3-4 minutes.
• Remove from heat and stir in the bread crumbs.
• Bake in a foil covered dish at 350 for 25 minutes, or 35 minutes in a tomato, pepper or onion.

ORZO & SPINACH STUFFING

Steps:

• Cook onion and garlic in oil in a large skillet over moderate heat, stirring occasionally, for 2 minutes.
• Add spinach and sugar; cook 4 minutes or until spinach is heated through.
• Bring chicken broth and water to boiling in a large saucepan.
• Add orzo, lemon rind and marjoram.
• Lower heat; simmer, uncovered, until tender, about 10 minutes.
• Stir in lemon juice, raisins, pine nuts and spinach mixture.
• Stuff turkey or chicken and roast.
• Or spoon stuffing into lightly buttered 13 X 9 X 2 inch baking dish.
• Bake covered, in a preheated moderate oven (375 degrees) for 40 minutes or until heated through.
• Uncover last 10 minutes for crusty top.

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.

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.