This recipe by far is my favorite we have came up with, so far! These babies are packed with serious goodness and are out of this world with flavor!
What we need:
2 package 12oz firm tofu
3 seeded and diced roma tomatos
1 box manicotti shells 8oz (14 shells)
1/2 cup chopped italian parsley
salt and pepper to taste - (in filling)
4 teaspoon minced garlic
2 package frozen chopped spinach (thawed)
4 tablespoons lemon juice
Bakers piping bag (to fill manicotti shells) or take a Ziploc bag and cut a corner off the non zip part.
1 jar vegan spaghetti sauce (I make my own and will blog the recipe soon)
2 - 9" x 13" baking pans
1/2 cup Daiya mozzarella style shreds (vegan cheese substitute)
Prepare manicotti shells according to box directions. While pasta is cooking cube up the tofu. Add cubes to food processor with lemon juice, garlic and half of the parsley. Salt and pepper to taste. Process until ricotta cheese type consistency. If it is not smooth enough add a little bit of lemon juice at a time. Crumble and fold spinach in to the tofu mixture. Coat the bottom of the baking dishes with a few spoonfuls of sauce to prevent shells from sticking. Put filling in the piping or Ziploc bag and pipe tofu spinach filling in to each shell. Don't over stuff them just a nice even layer inside. Lay the filled manicotti shells in the baking dish in one single layer. Spoon sauce over the manicotti. Top with tomatos, remaining chopped parsley and Daiya mozzarella shreds. Bake at 350-375 for 30-35 minutes until bubbly. Turn up the heat to 425-450 bake an additional 10 minutes.
We came up with this recipe one day while taking a short road trip. I was curious if there was a cottage or ricotta cheese vegan substitute and my wife tweaked a tofu recipe to create it. It's a dynamite substitue and works extremely well in this recipe. I am positive it would work just as well in a lasagne!
Buon Appetito!
Kel
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