Stuffed Manicotti
1 package of firm tofu (with liquid squeezed out of it)
1/2 cup vegan parmesan cheese (go to bottom of recipe)
1/4 cup fresh parsley (you can use dried if you don't have fresh)
2 tablespoons fresh basil (I used dried, just in a smaller amount)
1 teaspoon dried oregano
2 cloves of garlic
salt and pepper
1/2 cup kale or spinach (I used spinach)
6 manicotti noodles
1/2 cup marinara sauce (I doubled the recipe and used an entire jar of sauce; we like it saucy!)
The recipe says you can add fake mozzarella on top but I haven't found any good fake cheeses so I didn't do it (but the pic shows it).
In a big pot, add water and bring to a boil. Add noodles and cook according to directions.
Saute kale or spinach (or both!) in a couple of Tbs water.
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.
Bake for 20 to 30 minutes. Serves 2. I doubled this recipe and it fed my entire family with a couple of servings for leftovers.
Save for later: Once these are cooked, you can freeze them and bake again to eat later.
Vegan Parmesan Cheese
1/4 cup raw almonds
1/4 cup nutritional yeast
1 tbs salt (I think this is actually a little too much. Next time I'm cutting it down to maybe 3/4 Tbs salt, or even 1/2)
In food processor, combine all ingredients until it resembles Parmesan cheese. Add more salt if desired. For variation: Add onion or garlic powder.
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