* 1 pound manicotti
* 2 pounds firm or soft tofu, patted dry and mashed
* 2 cloves garlic, minced
* 1/2 cup soy milk
* 2 tbsp olive oil
* 2 tbsp lemon juice
* 1 tbsp sugar
* salt and pepper to taste
* 2 tbsp fresh minced parsley
* 1 cup chopped fresh spinach (optional)
* 4 cups spaghetti sauce
Prepare the manicotti according to package directions. Gently drain and
rinse the noodles.
Pre-heat the oven to 350 degrees.
In a large mixing bowl, stir together the mashed tofu, garlic, soy milk, olive oil,
lemon juice, sugar, salt, pepper, parsley and spinach.
Line a 9x13 inch baking pan with 2 cups of the spaghetti sauce. Gently
spoon the tofu mixture into each manicotti until they are all full. Place the
filled manicotti noodles in one layer on top of the spaghetti sauce.
Pour the remaining sauce over the stuffed noodles. Cover the pan tightly
with aluminum foil and bake for 30 minutes or until the sauce bubbles.