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Tofu Manicotti

Tofu Manicotti recipe image
This plant-based twist on a classic Italian favorite swaps traditional ricotta for a creamy, protein-packed tofu filling. The firm tofu is mashed and blended with garlic, lemon juice, and fresh parsley to create a light yet satisfying texture that absorbs the rich flavors of the surrounding spaghetti sauce. Baked until bubbly and tender, these manicotti are a hearty comfort food option that feels indulgent but remains wholesome. Perfect for a cozy weeknight dinner or a potluck dish that impresses both vegans and meat-eaters alike, this recipe delivers big Mediterranean flavors with every bite.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 147.6
Dietary: Vegetarian
Description
This plant-based twist on a classic Italian favorite swaps traditional ricotta for a creamy, protein-packed tofu filling. The firm tofu is mashed and blended with garlic, lemon juice, and fresh parsley to create a light yet satisfying texture that absorbs the rich flavors of the surrounding spaghetti sauce. Baked until bubbly and tender, these manicotti are a hearty comfort food option that feels indulgent but remains wholesome. Perfect for a cozy weeknight dinner or a potluck dish that impresses both vegans and meat-eaters alike, this recipe delivers big Mediterranean flavors with every bite.
Ingredients
  • 1 pound Manicotti
  • 2 pound Tofu (firm or soft)
Directions
  1. 1
    Preheat the oven to 350&# 194;°F (175ðC).
  2. 2
    Drain and rinse the tofu, then pat it dry with paper towels.
  3. 3
    In a large mixing bowl, mash the tofu until smooth.
  4. 4
    To the mashed tofu, add 2 minced garlic cloves, 1/2 cup soy milk, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon sugar, salt and pepper to taste, 2 tablespoons minced fresh parsley, and 1 cup chopped fresh spinach (if using). Stir until well combined.
  5. 5
    Cook the manicotti noodles according to package directions until al dente. Drain and rinse gently with cool water to stop the cooking process.
  6. 6
    Spread 2 cups of spaghetti sauce evenly over the bottom of a 9x13-inch baking dish.
  7. 7
    Spoon the tofu mixture into each cooked manicotti tube until they are all filled.
  8. 8
    Place the filled manicotti in a single layer on top of the sauce in the baking dish.
  9. 9
    Pour the remaining spaghetti sauce over the stuffed noodles, ensuring they are fully covered.
  10. 10
    Cover the dish tightly with aluminum foil.
  11. 11
    Bake for 30 minutes, or until the sauce is bubbling and the noodles are 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 best results, use firm tofu and press it for 15-20 minutes before mashing to remove excess moisture, ensuring a thicker filling.

If you prefer a richer flavor, add a tablespoon of nutritional yeast or a splash of white wine to the tofu mixture.

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

You can substitute the spinach with other greens like kale or arugula for a different nutritional profile.

Keywords: tofu, manicotti, vegan, vegetarian, pasta, Italian, baked, comfort food, dinner, plant-based, tomato sauce, herbs, spinach, garlic, lemon, oven, easy, weeknight, filling, soy milk
Read it online: https://www.chefs-mate.com/recipe/tofu-manicotti-4/