Tofu Manicotti

This vegetarian manicotti swaps ricotta for mashed tofu, and the result is surprisingly close to the original. The tofu filling gets mixed with soy milk, olive oil, lemon juice, garlic, and fresh spinach, creating a creamy, herb-flecked stuffing that’s completely dairy-free.

The lemon juice is what makes this work. It gives the tofu a tangy brightness that mimics the acidity of ricotta cheese. Without it, the filling tastes flat and distinctly “tofu-ish." That tablespoon of sugar helps too, rounding out the flavor the way lactose does naturally in real cheese.

Pat the tofu very dry before mashing. Wet tofu waters down the filling and makes the manicotti soggy during baking. Press it between clean towels and squeeze out as much moisture as you can.

Pro Tips

• Boil the manicotti shells only until barely pliable. They continue cooking in the oven, and overcooked shells tear when you try to stuff them.
• Use a small spoon or piping bag to fill the shells. Gentle is the word here; manicotti is fragile.
• Line the bottom of the pan with sauce before placing the stuffed shells. This prevents sticking and keeps the bottom pasta from drying out.

Variations

• Mushroom tofu filling: Add finely chopped sautéed mushrooms to the filling for an earthier, meatier texture.
• Nutritional yeast boost: Stir in a couple tablespoons of nutritional yeast for a cheesier, more savory flavor.