Â
Â
This has all the fat and decadence of a “real” manicotti, but the fat is from pine nuts! My omni hubby loves to take the leftovers to work the next day.
 Ingredients
1 10 oz package of Wild Wood Super Firm Tofu
1 16 oz package of fresh spinach
1 package of Light Life Veggie Sausage
1 chopped onion
1 1/2 cup cashews
3/4 cups water
3 tbs lemon juice
1 Tbs salt
2 ts miso paste
1 ts garlic powder
3 tbs nutritional yeast
18 manicotti tubes
1 jar marinara
Olive oil
Instructions: Boil manicotti tubes until just UNDER al dente. This makes them easy to fill without breaking. Drain water and coat tubes with a little olive oil, and coat a 11x14 in pan with a little olive oil. In a large pot, heat a little olive oil, add all the spinach, and cover, stirring occasionally until wilted. This shouldn’t take long. Once it’s cooked, squeeze all excess water out and finely chop. In a large sauté pan, heat a little olive oil and sauté chopped onion until translucent. Add sausage small pieces at a time, breaking it up in the pan until golden brown. To this mixture, add crumbled tofu (Wild Wood brand doesn’t need to be drained, but be sure to drain if using a different brand!) and spinach. Blend cashews, water, lemon juice, salt, miso paste, garlic powder, and nutritional yeast in a blender until as smooth as possible. Add this mixture to the sausage and mix it all together. Now for the fun part, filling the tubes. If the tubes are cooked too long, you have to be careful they don’t break. Just hold one end while filling, then flip and hold the other end while filling. Top with the marinara sauce and put it in the oven at 350 degrees for about 20 minutes.
Â
Edited by planthappymamma - 8/30/11 at 8:17am
