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Tofu Manicotti

Serves 7 | Prep Time 30 minutes | Cook Time 30 minutes

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Tofu Manicotti

Ingredients

1 package manicotti shells, about 14 shells

Tofu Ricotta

2 pounds organic extra firm tofu, drained

1/2 cup water

10 ounces frozen chopped spinach, thawed and squeeze out excess water

2 Tbsp Eden Ume Plum Vinegar

1/2 cup scallions, chopped

1 tsp Eden Shoyu Soy Sauce

Sauce

25 ounces Eden Organic No Salt Spaghetti Sauce, 1 jar
or Eden Organic Spaghetti Sauce - Salted

2 Tbsp Eden Extra Virgin Olive Oil

3 cloves garlic, minced

1 medium onion, diced

1 1/2 cups button mushrooms, sliced

1 tsp Eden Shoyu Soy Sauce

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Directions

Cook pasta in 2 quarts boiling water for 5 minutes, drain and rinse under cold water, and drain again.

While the pasta is cooking, prepare the tofu ricotta. Place the tofu, water, ume plum vinegar, scallions and shoyu in a blender. Blend until creamy. Place the tofu ricotta in a medium mixing bowl, add the spinach, and mix well. Stuff each manicotti shell with spoonfuls of tofu cream. Place in an oiled baking dish. Preheat the oven to 350°.

To prepare the sauce, heat oil in a medium skillet or saucepan and sauté the garlic for 1 minute. Add the onions and mushrooms, sauté 2 minutes. Pour in the sauce and shoyu. Cover and simmer for 10 minutes.

Pour the sauce over the stuffed manicotti, cover baking dish and bake for 30 minutes.

Nutritional Information

Per serving: 151 calories, 7g fat (40% calories from fat), 11g protein, 13g carbohydrate, 2g fiber, 0mg cholesterol, 319mg sodium

Related Recipes

Good/High Protein, Italian, Japanese Food, Main Course, Oils, Tomatoes, Vegan, Vinegars



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