Stuffed Manicotti


Stuffed Manicotti

1 package of firm tofu
1/2 cup vegan parmesan cheese
1/4 cup fresh parsley
2 tablespoons fresh basil
1 teaspoon dried oregano
2 cloves of garlic
salt and pepper
1/2 cup kale or spinach
3 tablespoons olive oil
6 manicotti noodles
1/2 cup marinara sauce
Daiya mozzarella cheese (optional)

In a big pot, add water, 1 tablespoon olive oil and salt and bring to a boil. Add noodles and cook according to directions.

Saute kale or spinach (or both!) in 2 tablespoons of olive oil.

In food processor, add kale or spinach, tofu, parmesan cheese, parsley, basil, oregano, salt, and pepper. Process until smooth.

Drain noodles and dry with paper towels.

Pre-heat oven to 350.

Put tofu mixture in a piping bag or spoon it into the noodles and place into a baking pan.

Pour marinara sauce on top of the noodles and sprinkle with mozzarella cheese.

Bake for 20 to 30 minutes. Serves 2.

Save for later: Once these are cooked, you can freeze them and bake again to eat later.

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