Serves: 7 | Prep Time: 30 minutes | Cook Time: 30 minutes
Tofu Manicotti


  • 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 No Salt Spaghetti Sauce, 1 jar
    or Eden 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


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, 7 gram fat (40% calories from fat), 11 gram protein, 13 gram carbohydrate, 2 gram fiber, 0 milligram cholesterol, 319 milligram sodium

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