Stuffed Spinach Manicotti

1 lb. firm Tofu (Chinese style)
1 - 10oz. package frozen  spinach  thawed
2 tsp. chopped garlic
1/2 cup nutritional yeast
1 package manicotti noodles
1 jar of favoite spagetti sauce
1 tsp. sea salt
1 tsp. pepper
1 tsp. oregano
1 tsp. Italian seasoning
3 Tbsp. olive oil
1 cup water

Preheat oven to 375 degrees, drain spinach, remove tofu from water.
  • In a food processor add:  spinach, tofu, garlic, salt, pepper, seasonings, yeast flakes and half of olive oil.
  • Pulse food processor, taste, adjust seasonings as desired.
  • Fill large zip-lock bag with filling, snip hole in one corner of bag and squeeze into uncooked manicotti shells.
  • Pour sauce in a bowl, add 1 cup water  and rest of olive oil.  Mix.
Ladle half of sauce into a 9x13 casserol pan lay stuffed shells in sauce and cover with rest of sauce.  Cover dish and bake for 20-25 minutes.  Remove cover top with gated soy "cheese" and bake 10-15 minutes more.  Let  cool a few minutes.  Serves 4.  Yummy!!

Go To