Tofu Manicotti

These Tofu Manicotti offer a delicious, creamy alternative to traditional ricotta-filled pasta. By blending firm tofu with fresh spinach, garlic, and lemon juice, you create a rich filling that is both light and satisfying. The dish bakes in a robust homemade or quality store-bought marinara sauce, allowing the flavors to meld beautifully. Perfect for a cozy weeknight dinner or a meatless Monday meal, this recipe brings Mediterranean flair to the table. It is naturally vegan and vegetarian, making it an inclusive option for diverse dietary needs. The combination of tender pasta tubes and the hearty, savory filling ensures every bite is comforting. Serve hot with a side of crusty bread to soak up the extra sauce. This dish is simple enough for beginners yet impressive enough for guests, proving that plant-based eating can be indulgent and flavorful without being complicated.

Cooking Method: Baking

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 147.6

Dietary: Vegetarian

Description

These Tofu Manicotti offer a delicious, creamy alternative to traditional ricotta-filled pasta. By blending firm tofu with fresh spinach, garlic, and lemon juice, you create a rich filling that is both light and satisfying. The dish bakes in a robust homemade or quality store-bought marinara sauce, allowing the flavors to meld beautifully. Perfect for a cozy weeknight dinner or a meatless Monday meal, this recipe brings Mediterranean flair to the table. It is naturally vegan and vegetarian, making it an inclusive option for diverse dietary needs. The combination of tender pasta tubes and the hearty, savory filling ensures every bite is comforting. Serve hot with a side of crusty bread to soak up the extra sauce. This dish is simple enough for beginners yet impressive enough for guests, proving that plant-based eating can be indulgent and flavorful without being complicated.

Ingredients

1 pound Manicotti
2 pound Tofu (firm or soft)
2 cloves Garlic, minced
1/2 cup Soy milk
2 tbsp Olive oil
2 tbsp Lemon juice
1 tbsp Sugar
to taste Salt and pepper
2 tbsp Minced fresh parsley
1 cup Chopped fresh spinach (optional)
4 cups Spaghetti sauce (homemade or commercial)

Directions

1
Preheat the oven to 350F (175C).
2
Cook the manicotti pasta according to package directions until al dente. Drain well and rinse with cool water to stop the cooking process.
3
Press the tofu to remove excess moisture, then mash it in a large mixing bowl until smooth.
4
Add the minced garlic, soy milk, olive oil, lemon juice, sugar, salt, pepper, parsley, and chopped spinach (if using) to the mashed tofu. Stir until well combined.
5
Spread 2 cups of spaghetti sauce evenly on the bottom of a 9x13-inch baking dish.
6
Fill each cooked manicotti tube with the tofu mixture using a spoon or piping bag.
7
Arrange the filled manicotti in a single layer in the baking dish on top of the sauce.
8
Pour the remaining spaghetti sauce over the stuffed manicotti.
9
Cover the dish tightly with aluminum foil.
10
Bake for 30 minutes, or until the sauce is bubbling and the pasta is tender.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 147.6kcal

% Daily Value *
Total Fat 1.7g3%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 6.8mg1%
Total Carbohydrate 28.4g10%
Dietary Fiber 1.7g7%
Sugars 1.1g
Protein 5.7g12%

* 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 richer flavor, you can saut the garlic and spinach in the olive oil before mixing them into the tofu.

If using soft tofu, you may not need to press it as long, but ensure it is well-drained to prevent a watery filling.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

You can add other vegetables like diced zucchini or mushrooms to the tofu filling for extra nutrition and texture.

For a non-vegan version, substitute soy milk with heavy cream or mix in some ricotta cheese with the tofu.

Keywords: tofu, manicotti, vegan, vegetarian, pasta, spinach, garlic, marinara, baking, plant-based, comfort-food, dinner, stuffed-pasta, easy, weeknight, mediterranean, dairy-free, oven-baked, homemade, family-friendly

Read it online: https://www.chefs-mate.com/recipe/tofu-manicotti-3/