Recipe for Spinach Manicotti 
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Yield:
4
Ingredients:
Amount Ingredient
1 lb firm tofu
1/2 tsp salt, or more to taste
2 tbl lemon juice
2 tbl tahini
1 tbl olive oil
1 lrg onion, chopped
8 x cloves garlic, pressed or minced
1/4 tsp freshly grated nutmeg
Freshly ground black pepper to taste
8 oz spinach leaves, finely chopped
(about 8 cups loosely packed)
2 tbl minced fresh basil eaves
2 tbl minced fresh parsley
4 cup prepared tomato sauce
8 x manicotti, cooked al dente
up to 12
Instructions:
Instructions: Makes 4 servings. VEGAN

A blend of tofu, salt, lemon juice and tahini substitutes for ricotta cheese in this dairy-free entree. Use your favorite homemade or prepared tomato sauce. Grated mochi adds an extra cheesy dimension.

Blend tofu in a food processor fitted with a metal blade. Add 1/2 teaspoon salt, lemon juice and tahini; blend again.

Heat olive oil in a skillet over medium-high heat. Add onion; saute about 2 minutes. Add garlic; saute until onion is tender, about 2 minutes more. Stir in nutmeg and black pepper; saute briefly. Stir in spinach; cook until wilted.

Add basil and parsley and remove from heat. Add saute to processor; blend with tofu mixture. Salt to taste.

Preheat oven to 350 degrees. Spread about 2 cups tomato sauce in a large glass or ceramic baking pan. Stuff pasta tubes with filling mixture. Arrange filled pasta in pan; spoon remaining tomato sauce on top. Sprinkle grated mochi over all and cover tightly. Bake until thoroughly heated and sauce is beginning to bubble, about 30 minutes. Serve hot.

Makes 4 servings.

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