Spinach tofu manicotti recipe

Recipe for spinach tofu manicotti in our easy vegetarian recipes collection.

Recipe ingredients

• Filling:
  • 1 pound firm tofu, drained and rinsed
  • 1, 10 ounces, box frozen spinach, thawed and squeezed dry
  • 1 tablespoon italian seasoning
  • 3 green onions, scallions, including green part, sliced thinly
  • 8 ounces white button mushrooms, chopped in big chunks
• Pasta:
  • 1 package large manicotti tubes
• Sauce:
  • About 28 ounces of your favorite pasta sauce, homemade or pre-packaged

How to make spinach tofu manicotti

• Plop tofu into a medium-sized mixing bowl and mash/crumble with your hands.
• Add spinach and fold into tofu with a fork, using fork to break up strands of spinach and mix evenly with the crumbled tofu.
• Stir in italian seasoning, onions and mushrooms.
• Boil about 10 manicotti tubes just shy of al dente and drain.
• Use your fingers to push clumps of filling into the manicotti tubes till each one is plump and full.
• Lay them in a covered casserole dish. More than one layer is ok.
• Pour your favorite tomato-based pasta sauce over the whole thing.
• Cover and bake at 350 degrees F for about an hour.
• Remove from oven and give it a few minutes to cool off before attempting to eat.

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