Mangia Manicotti
1 tablespoon olive oil
1/2 onion, small dice
2-3 cloves garlic, minced
3-4 oz. fresh spinach, washe'd and chopped
1 lb. regular soft tofu, pressed of excess water
1 oz. sundried tomatoes, soaked in hot water until soft, coarsely chopped(reserve the
soaking liquid)
1 tablespoon nutritional yeast
2 tablespoon reserved soaking liquid
2 tablespoon lemon juice
salt and pepper to taste
3 cups tomato sauce
1 box manicotti tubes, boiled until slightly softened, but not limp
Saute onion in oil over low to med. heat until slightly golden, about 5-7 minutes. halfway through, add the garlic. If the onion is sticking to the pan, add a splash of reserved sundried tomato liquid or vegan white wine. Add spinach and cook until softened. Remove from heat. Crumble tofu into a food processor;add sundried tomatoes, yeast, soaking liquid, lemon juice, salt and pepper and pan mixture. Blend, scraping down sides, until very well mixed. Romove from processor and refrigerate in covered bowl for at least an hour. Fill each she'll with about 2 oz. filling. Lightly layer a baking dish with tomato sauce. Line up stuffed shells and cover with remainder of tomato sauce. Cover and bake for about 30 min. in pre-heated oven at 325 F. Tastes best if you let the flavors marry for serveral hours.
SO HOW'D IT GO?
we have made this a couple times now. this time, we put some roasted red peppers (Mediterranean Organics) on top of the sauce, and some Luna Nori sprinkles (Lydia's Organics) and Italian seasoning in with the tofu mix. amazing! the sundried tomatoes are not at all overpowering - blend them in with the tofu, I think this recipe would be very bland without them. also, we use fairly flavorful spaghetti sauce.