TOFU MANICOTTI

TOFU MANICOTTI image

Provided by Irana Grenier

Categories Pasta

Time 1h35m

Number Of Ingredients 14

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1 lb tofu, firm
1/2 tsp salt
1 tsp dried oregano or 1 tbsp fresh, chopped
2 tsp dried basil or 1 1/2 tbsp fresh, chopped
2 tsp dried thyme or 1 1/2 tbsp fresh, chopped
1/4 tsp dried sage, tarragon and marjoram or 1 tsp fresh, chopped
1/4 c fresh parsley, chopped
1 tsp dried chives or 1 tbsp fresh, chopped
2 clove garlic, minced
2 c grated mozzarella cheese, divided
1 can(s) 6 oz tomato paste
1 can(s) 28 oz whole tomatoes
2 c water
1 pkg 6-8 manicotti shells

Steps:

1. Preheat oven to 400 degrees.
2. Rinse the tofu and crumble finely into a mixing bowl. Add salt, 1 cup mozzarella, thyme, parsley, and chives. Mix well and set aside.
3. Place the tomatoes with their juice, the tomato paste, oregano basil, sage, tarragon, marjoram, garlic, and water in a blender. Blend briefly, for a chunky consistency.
4. Place 2 cups of the tomato sauce in the bottom of an already-prepared (sprayed with cooking spray) 9x13-in glass baking dish (NOT aluminum).
5. Fill the uncooked manicotti shells with the tofu mixture. Using your hands, pack the shells firmly.
6. Place the shells side by side in the baking dish. Pour the remaining sauce over the top. Make sure the shells are completely covered. Cover the dish with foil.
7. Bake for 45 minutes. then remove the foil, being careful not to let the hot steam burn your hands. Turn the manicotti with tongs ans sprinkle the other cup of mozzarella over the manicotti. Cover again, and bake another 20 minutes. Remove from the oven and let stand for 10 minutes before serving.