Tofu Manicotti (Newkirk

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Servings: 4 Difficulty: Intermediate
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Creamy tofu-stuffed pasta shells baked in rich tomato sauce with herbs
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This vegan manicotti recipe transforms firm tofu into a creamy, savory filling that rivals traditional ricotta. The tofu is mashed and blended with fresh garlic, lemon juice, olive oil, and parsley for a bright, Mediterranean flavor profile. Baked until bubbly in a homemade or high-quality spaghetti sauce, these stuffed pasta tubes make a hearty and satisfying weeknight dinner. It’s a perfect dish for vegetarians and vegans alike, offering comfort food warmth without the dairy. Serve with a side salad for a complete meal.

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Tofu Manicotti (Newkirk

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 147.6

Description

This vegan manicotti recipe transforms firm tofu into a creamy, savory filling that rivals traditional ricotta. The tofu is mashed and blended with fresh garlic, lemon juice, olive oil, and parsley for a bright, Mediterranean flavor profile. Baked until bubbly in a homemade or high-quality spaghetti sauce, these stuffed pasta tubes make a hearty and satisfying weeknight dinner. It&# 226;€™s a perfect dish for vegetarians and vegans alike, offering comfort food warmth without the dairy. Serve with a side salad for a complete meal.

Ingredients

Directions

  1. Preheat the oven to 350ðF (175ðC).
  2. Cook the manicotti pasta according to package directions until al dente. Drain and rinse gently with cool water to stop the cooking process.
  3. Press the tofu to remove excess moisture, then place it in a large mixing bowl and mash thoroughly with a fork or potato masher until smooth.
  4. To the mashed tofu, add minced garlic cloves, soy milk, olive oil, lemon juice, sugar, salt, pepper, chopped parsley, and chopped spinach if using. Stir well to combine all ingredients into a creamy filling.
  5. Spread 2 cups of spaghetti sauce evenly over the bottom of a 9x13-inch baking dish.
  6. Gently spoon the tofu mixture into each cooked manicotti tube, filling them completely.
  7. Arrange the filled manicotti in a single layer on top of the sauce in the baking dish.
  8. Pour the remaining spaghetti sauce over the stuffed manicotti, ensuring they are well-coated.
  9. Cover the baking dish tightly with aluminum foil.
  10. Bake in the preheated oven for 30 minutes, or until the sauce is bubbling and the pasta is heated through.

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 texture, use firm tofu and press it for at least 15 minutes before mashing to remove excess water.

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

If you prefer a richer sauce, add a splash of nutritional yeast or a vegan parmesan topping before baking.

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

Keywords: tofu, manicotti, vegan, pasta, baked, italian, dinner, plant-based, comfort-food, spinach, garlic, herbs
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