Friday, June 14, 2013

Veggie Manicotte with Tofu Ricotta

  • 16 oz. firm tofu
  • 2 teaspoons lemon juice
  • 1 clove garlic, minced
  • pinch of black pepper, pinch of salt
  • Italian seasoning to taste (either dried, or fresh basil, rosemary, etc.)
  • 2 teaspoons olive oil
  • (1/4 cup nutritional yeast, optional)
  • 1 box of manicotti
  • Veggies of choice (spinach, zucchini, squash, carrots, etc.) cut into thin slices as necessary
  • 16 oz. either fresh or prepared marinara (spaghetti) sauce
Making the Tofu Ricotta:
In a large bowl, mash up the tofu, and add the lemon juice, garlic, salt, pepper, and Italian seasonings. Mush for 2 to 5 minutes until the consistency of ricotta cheese. Add the oil, and mix briefly. Can be refrigerated until needed.

Making the Manicotti:
Cook the manicotti 7 minutes, then drain and rinse in cool water and set aside. Saute the veggies of your choice in a small amount of olive oil until lightly cooked (approx. 5 minutes). Season to taste, and mix into the tofu manicotti. Spread about half of the marinara sauce in the bottom of a pan that will fit all of your cooked manicotti noodles. Stuff the cooked manicotti with the veggie/tofu ricotta mixture and lay out in the pan. Pour the remaining marinara sauce over the manicotti, and cover the pan with tin foil. Bake at 375˚ F for 30 to 35 minutes, then uncover and continue cooking. Continue to bake until the noodles begin to slightly brown and the sauce is bubbling. Take out, allow to cool slightly, and Enjoy!
**Adapted from recipes in Veganomicon by Moskowitz and Romero, from the Hub’s library**