Tofu cannelloni

Yield: 4 servings

Measure Ingredient
8 \N Manicotti shells
1 pounds Tofu; mashed well with a fork
1 \N Egg; lightly beaten
1½ teaspoon Parsley
½ teaspoon Nutmeg
½ teaspoon Basil
½ teaspoon Salt
¼ teaspoon Pepper
¼ cup Grated parmesan cheese
1 cup Grated cheddar cheese
\N \N Parmesan cheese



Source: Tofu Goes West

Cook and drain manicotti.

Mix tofu mixture well in a large bowl.

Fill the manicotti shells with the tofu mixture. Lay the manicotti down the centre of an oiled 9 x 13" baking dish.

Cover with one 15 oz. can of italian-style tomato sauce (or a sauce of your choice), mixed with any remaining stuffing.

Sprinkle with some more grated parmesan. Bake at 350 for 30 minutes.

Posted to JEWISH-FOOD digest by Brenda Kosky <bkosky@...> on Dec 24, 1998, converted by MM_Buster v2.0l.

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