Tofu Manicotti

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Servings: 6 Difficulty: Intermediate
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Creamy, savory tofu-stuffed pasta shells baked to golden perfection
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These Tofu Manicotti offer a lighter, plant-based twist on the classic Italian comfort food. The filling combines crumbled firm tofu with sautéed mushrooms, onions, and fresh herbs, creating a rich and hearty texture without the heavy cream. Baked in a simple tomato sauce and topped with melted cheese, each shell bursts with savory flavor. This dish is perfect for a cozy weeknight dinner, a potluck contribution, or a satisfying vegetarian main course. ItâÂÂs easy to prepare, freezes well for meal prep, and delivers that nostalgic, home-cooked taste everyone loves. Serve with a side salad for a complete, balanced meal.

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Tofu Manicotti

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 195.6

Description

These Tofu Manicotti offer a lighter, plant-based twist on the classic Italian comfort food. The filling combines crumbled firm tofu with saut&# 195;©ed mushrooms, onions, and fresh herbs, creating a rich and hearty texture without the heavy cream. Baked in a simple tomato sauce and topped with melted cheese, each shell bursts with savory flavor. This dish is perfect for a cozy weeknight dinner, a potluck contribution, or a satisfying vegetarian main course. It’s easy to prepare, freezes well for meal prep, and delivers that nostalgic, home-cooked taste everyone loves. Serve with a side salad for a complete, balanced meal.

Ingredients

Directions

  1. Preheat oven to 375ðF (190ðC). Lightly grease a 9x13-inch baking dish.
  2. Cook manicotti shells according to package directions until al dente. Drain and rinse with cool water to stop cooking.
  3. In a skillet over medium heat, sauté chopped onions and mushrooms until softened and browned, about 5-7 minutes.
  4. In a large bowl, combine crumbled tofu, sautéed mushroom mixture, parsley, Italian seasoning, paprika, flour, garlic powder, and beaten egg white. Mix well until combined.
  5. Carefully fill each cooked manicotti shell with the tofu mixture using a spoon or piping bag.
  6. Spread 1/2 cup of marinara sauce on the bottom of the prepared baking dish.
  7. Place filled manicotti shells into the dish, seam side down. Pour remaining marinara sauce over the shells.
  8. Sprinkle shredded cheddar cheese evenly over the top.
  9. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and lightly golden.
  10. Let stand for 5 minutes before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 195.6kcal
% Daily Value *
Total Fat 12.3g19%
Saturated Fat 7.7g39%
Cholesterol 35.7mg12%
Sodium 428.4mg18%
Total Carbohydrate 9.6g4%
Dietary Fiber 0.8g4%
Sugars 1.6g
Protein 11.3g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, omit the egg white and use a vegan cheese alternative for the topping.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

You can prepare the filling ahead of time and assemble the manicotti just before baking for easier weeknight prep.

Keywords: tofu, manicotti, vegetarian, italian, pasta, baked, mushrooms, onion, herbs, comfort-food, dinner, easy, plant-based, stuffed-pasta, healthy
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