
Tofu-Stuffed Manicotti with Creamy "Cheese" Sauce
Ingredients
By Ashley Hawk, MS, RDN
- 1 (14-ounce) block firm tofu, pressed and crumbled
- 2 cups fresh spinach, chopped
- 1/4 cup nutritional yeast
- 2 tablespoons fresh basil, chopped (or 1 teaspoon dried basil)
- 2 tablespoons fresh parsley, chopped (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegan butter or soybean (vegetable) oil
- 3 tablespoons all-purpose flour (or gluten-free flour for a GF version)
- 2 cups unsweetened soymilk
- 1/4 cup nutritional yeast
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon turmeric (for a cheesy color, optional)
- 12 manicotti shells, cooked al dente
- 2 cups marinara sauce
Instructions
- In a mixing bowl, combine crumbled tofu, chopped spinach, nutritional yeast, basil, parsley (if using), garlic powder, onion powder, salt, and pepper. Mix until well combined. Adjust seasoning as needed.
- In a medium saucepan, melt the vegan butter or oil over medium heat. Add the flour and whisk continuously for 1-2 minutes to form a roux.
- Gradually add the soymilk, whisking constantly to avoid lumps. Cook for 4-5 minutes, stirring, until the sauce thickens.
- Stir in nutritional yeast, garlic powder, salt, and turmeric (if using). Taste and adjust seasoning if needed.
- Using a spoon or piping bag, stuff the cooked manicotti shells with the tofu-spinach mixture.
- Preheat your oven to 375°F (190°C).
- Spread 1 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.
- Arrange the stuffed manicotti shells in a single layer over the marinara.
- Pour the remaining marinara sauce over the shells, then drizzle with the "cheese" sauce.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until bubbling and lightly golden on top.
- Garnish with fresh basil or parsley and serve hot. Enjoy your creamy, comforting vegan manicotti!
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