1 lb. manicotti
2 lbs. firm or soft tofu, patted dry and mashed
2 cloves garlic, minced
1/2 cup soy milk
2 Tbsp. olive oil
2 Tbsp. lemon juice
1 Tbsp. sugar
Salt and pepper to taste
2 Tbsp. minced fresh parsley
1 cup chopped fresh spinach (optional)
4 cups homemade or commercial spaghetti sauce
• Prepare the manicotti according to package directions. Gently drain and rinse the noodles.
• Preheat the oven to 350 degrees.
• In a large mixing bowl, stir together the mashed tofu, garlic, soy milk, olive oil, lemon juice, sugar salt, pepper, parsley, and spinach.
• Line a 9 by 13-inch baking pan with 2 cups of the spaghetti sauce. Gently spoon the tofu mixture into each manicotti until they are all full. Place the filled manicotti noodles in one layer on top of the spaghetti sauce. Pour the remaining sauce over the stuffed noodles. Cover the pan tightly with aluminum foil and bake for 30 minutes, or until the sauce bubbles.
Makes 4 servings