Tasty & Healthy Tofu Manicotti Recipies
How to Cook Make & Prepare Tofu Manicotti
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Tofu Manicotti
~ 8 manicotti shells
~ 1/2 cup chopped fresh mushrooms
~ 1/2 cup finely chopped onion
~ 1 tablespoon snipped fresh parsley
~ 1 teaspoon dried Italian seasoning, crushed
~ 1/8 teaspoon paprika
~ 10 ounces tofu (fresh bean curd), drained
~ 1 slightly beaten egg white
~ 2 tablespoons grated Parmesan cheese
~ 1-1/4 cups soymilk
~ 2 tablespoons all-purpose flour
~ 1/8 teaspoon garlic powder
~ 1/4 teaspoon salt
~ 1/8 teaspoon pepper
~ 1/2 cup shredded low-fat cheddar cheese (2 ounces)
Method of cooking Tofu Manicotti
Cook pasta shells according to package directions. Rinse in cold water;
drain.
Spray a medium skillet with nonstick spray coating. Add mushrooms and
onion; cook until tender. Stir in parsley, Italian seasoning, and paprika.
Cool slightly.
Mash the tofu in a bowl. Stir in egg white, Parmesan cheese, and mushroom
and onion mixture. Stuff each manicotti shell with about 1/4 cup of the
tofu mixture. Arrange stuffed shells in a 12x7-1/2x2-inch baking dish.
For sauce, in a medium saucepan combine milk, flour, garlic powder, salt,
and pepper. Cook and stir until thickened and bubbly. Pour sauce over
pasta in baking dish.
Bake, covered, in a 350 degree F. oven for 20 to 25 minutes or until heated
through. Sprinkle with cheddar cheese. Bake, uncovered, 2 minutes more
or until cheese is melted. Makes 4 servings.
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