Spinach-Tofu Manicotti

5.0 (1 reviews)

1 pkg. large manicotti tubes
1 lb. firm tofu, drained and rinsed
1 10-oz. box frozen spinach, thawed and squeezed dry
1 Tbsp. Italian seasoning (blend of oregano, marjoram, thyme, rosemary, basil, sage)
1/2 tsp. salt
3 green onions (scallions), including green part, sliced thin
8 oz. white button mushrooms, coarsely chopped
28 oz. of your favorite marinara pasta sauce

• Boil 10 manicotti shells until they’re just shy of al dente—that way they won’t fall apart when you’re stuffing them—and drain them.
• Plop the tofu into a medium-sized mixing bowl and crumble with your hands. Add the spinach and fold into the tofu with a fork, breaking up the strands of spinach, and mix evenly with the crumbled tofu. Stir in Italian seasoning, salt, onions, and mushrooms.
• Using your fingers, stuff the manicotti shells with the tofu mixture until each is plump and full. Lay them in a covered casserole dish (more than one layer is OK) and pour your favorite tomato-based pasta sauce over them.
• Cover and bake at 350°F for 45 minutes to an hour (45 minutes if you just have one layer of shells).
• Remove from the oven and give it a few minutes to cool off before serving.

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind