|
|
1 lb. firm Tofu (Chinese style)
1 - 10oz. package frozen spinach thawed
2 tsp. chopped garlic
1/2 cup nutritional yeast
1 package manicotti noodles
1 jar of favoite spagetti sauce
|
|
1 tsp. sea salt
1 tsp. pepper
1 tsp. oregano
1 tsp. Italian seasoning
3 Tbsp. olive oil
1 cup water
|
|
|
|
|
Preheat oven to 375 degrees, drain spinach, remove tofu from water.
Filling
- In a food processor add: spinach, tofu, garlic, salt, pepper, seasonings, yeast flakes and half of olive oil.
- Pulse food processor, taste, adjust seasonings as desired.
- Fill large zip-lock bag with filling, snip hole in one corner of bag and squeeze into uncooked manicotti shells.
Sauce
- Pour sauce in a bowl, add 1 cup water and rest of olive oil. Mix.
Ladle half of sauce into a 9x13 casserol pan lay stuffed shells in sauce and cover with rest of sauce. Cover dish and bake for 20-25 minutes. Remove cover top with gated soy "cheese" and bake 10-15 minutes more. Let cool a few minutes. Serves 4. Yummy!!
|
|
|
|
