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Tofu Manicotti (Newkirk)

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Submitted by bubbasmuffin

YIELD

4 servings

PREP

30 min

COOK

30 min

READY

1 hrs

Ingredients

1 453.6
2 907.2
POUNDS G TOFU
firm or soft, patted dry and mashed
2 2
CLOVES CLOVES GARLIC
minced
½ 118
CUP ML SOY MILK
2 3E+1
TABLESPOONS ML OLIVE OIL
2 3E+1
TABLESPOONS ML LEMON JUICE
1 15
TABLESPOON ML SUGAR
1 1
X X SALT AND BLACK PEPPER
to taste *
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
minced
1 237
CUP ML SPINACH
chopped
4 946
CUPS ML SPAGHETTI SAUCE
homemade or commercial

Directions

Prepare the manicotti according to package directions.

Gently drain and rinse the noodles.

Preheat the oven to 350℉ (180℃) degrees.

In a large mixing bowl, stir together the mashed tofu, garlic, soy milk, olive oil, lemon juice, sugar, salt, pepper, parsley and spinach, if using.

Line a 9 x 13-inch pan with 2 cups of the spaghetti sauce.

Gently spoon the tofu mixture into each manicotti until they are all full.

Place the filled manicotti noodles in one layer on top of the spaghetti sauce.

Pour the remaining sauce over the stuffed noodles.

Cover the pan tightly with aluminum foil and bake for 30 minute, or until the sauce bubbles.

Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 538g (19.0 oz)
Amount per Serving
Calories 692 51% from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 126mg 5%
Total Carbohydrate 19g 19%
Dietary Fiber 13g 53%
Sugars g
Protein 83g
Vitamin A 58% Vitamin C 62%
Calcium 168% Iron 46%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 
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