Yummy Tofu Manicotti Recipes

Steps:

• Combine the spaghetti sauce, tomatoes, zucchini, carrot and Italian seasoning; spread 3/4 cup into a 13x9-in. baking dish coated with cooking spray. , Combine the tofu and cheeses; stuff into uncooked manicotti shells. Place over spaghetti sauce; top with remaining sauce. , Cover and bake at 375° for 50-55 minutes or until noodles are tender. Let stand for 5 minutes before serving.

Steps:

• Preheat oven to 350 degrees.
• Boil a large pot of water and cook manicotti 6 minutes, or until slightly soft. Drain and set aside.
• Crumble the tofu while pasta is cooking. Add remaining ingredients to tofu, except for the pasta sauce and the cheese. Stir until blended.
• Stuff each pasta shell with the tofu mixture.
• Pour half the pasta sauce into a 13" x 9" pan.
• Fill manicotti with the filling using a small spoon, or a pastry tube.
• Put the rest of the sauce on top of the manicotti.
• Cover with foil, and bake for 20 minutes.
• * You can skip the egg and the cheese if you are making this vegan. I think it will still taste great.

Steps:

• Crumble tofu into bowl. Add eggs, cheeses and nutmeg. Mix, either by hand or with mixer until blended. I usually just squish it through my fingers --.
• Pour a thin layer of tomato sauce in bottom of 9x13 pan. Stuff each uncooked manicotti with the tofu mixture and place in a single layer in the pan. Continue untill all are stuffed. You can use a second layer if necessary. If there is any extra tofu mixture left, crumble it on top. Pour the remainder of the tomato sauce over the manicotti. IF YOU ARE USING REGULAR MANICOTTI, add a tomato sauce can of water over the mixture. If you are using the oven ready manicotti, do not add the extra water.
• Cook, covered, in 350 degree oven for about 45 minutes; uncover and cook for another 15 minutes or so.