Vegetarian Meals

Let’s try to make a vegan version of Italian spinach-tofu manicotti. For this we need:

• 1 pkg. large manicotti tubes
• 1 lb. firm tofu, drained and rinsed
• 1 10-oz. box frozen spinach, thawed and squeezed dry
• 1 Tbsp. ‘Italian seasoning‘ (blend of oregano, marjoram, thyme, rosemary, basil, sage)
• 1/2 tsp. salt
• 3 scallions, sliced thin
• 8 oz. white button mushrooms, coarsely chopped
• 28 oz. of your favorite marinara pasta sauce

First of all we boil 10 manicotti shells, but not too long to avoid them falling apart when you’re stuffing them. After that we drain them.

Next we put the tofu into a mixing bowl and crumble with our hands. Then we add the spinach and fold into the tofu with a fork, breaking up the strands of spinach, and mix evenly with the crumbled tofu. After that we stir in ‘Italian seasoning’, salt, scallions, and mushrooms.

Don’t be afraid of using your fingers to stuff the manicotti shells with the tofu mixture until each is plump and full. Lay them in a covered casserole dish (make sure you have one at your disposal in advance) and pour your favorite tomato-based pasta sauce over them.