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Tofu Manicotti

Tofu Manicotti recipe image
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. 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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 195.6
Dietary: Low-cal, Vegetarian
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. 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.
Ingredients
  • 8 Manicotti shells
  • 1/2 cup Chopped fresh Mushrooms
  • 1/2 cup Finely chopped Onion
  • 1 tablespoon Snipped fresh Parsley
  • 1 teaspoon Dried Italian seasoning
  • 1/8 teaspoon Paprika
  • 10 ounce Tofu, drained and crumbled
  • 1 Egg White, slightly beaten
  • 2 tablespoon Flour
  • 1/8 teaspoon Garlic powder
  • 1 cup Marinara sauce
  • 1/2 cup Shredded low-fat Cheddar cheese
Directions
  1. 1
    Preheat oven to 375ðF (190ðC). Lightly grease a 9x13-inch baking dish.
  2. 2
    Cook manicotti shells according to package directions until al dente. Drain and rinse with cool water to stop cooking.
  3. 3
    In a skillet over medium heat, sauté chopped onions and mushrooms until softened and browned, about 5-7 minutes.
  4. 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. 5
    Carefully fill each cooked manicotti shell with the tofu mixture using a spoon or piping bag.
  6. 6
    Spread 1/2 cup of marinara sauce on the bottom of the prepared baking dish.
  7. 7
    Place filled manicotti shells into the dish, seam side down. Pour remaining marinara sauce over the shells.
  8. 8
    Sprinkle shredded cheddar cheese evenly over the top.
  9. 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. 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
Read it online: https://www.chefs-mate.com/recipe/tofu-manicotti-2/