Tofu manicotti (newkirk)

Yield: 4 Servings

Measure Ingredient
1 pounds Manicotti
2 pounds Tofu (firm or soft) patted dry and mashed
2 \N Garlic cloves; minced
½ cup Soy milk
2 tablespoons Olive oil
2 tablespoons Lemon juice
1 tablespoon Sugar
\N \N Salt and pepper; to taste
2 tablespoons Minced fresh parsley
1 cup Chopped fresh spinach (opt.)
4 cups Spaghetti sauce homemade or commercial

Prepare the manicotti according to package directions. Gently drain and rinse the noodles.

Preheat the oven to 350 F degrees.

In a large mixing bowl, stir together the mashed tofu, garlic, soy milk, olive oil, lemon juice, sugar, salt, pepper, parsley and spinach, if using.

Line a 9 x 13-inch pan with 2 cups of the spaghetti sauce. Gently spoon the tofu mixture into each manicotti until they are all full.

Place the filled manicotti noodles in one layer on top of the spaghetti sauce. Pour the remaining sauce over the stuffed noodles.

Cover the pan tightly with aluminum foil and bake for 30 minute, or until the sauce bubbles.

Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias

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