Ingredients

The following ingredients have 8 Servings
  • 1 block extra firm tofu
  • 1/4 cup Simply Organic Nutritional Yeast
  • 1/4 cup non-dairy milk of choice (make sure it's unsweetened)
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon Simply Organic Garlic Powder
  • 1 teaspoon Simply Organic Parsley
  • 1 cup chopped spinach
  • 1 28oz can crushed tomatoes
  • 2 teaspoon Simply Organic Italian Seasoning
  • 1 teaspoon Simply Organic Garlic Powder
  • 1 teaspoon Simply Organic Onion Powder
  • 1/2 teaspoon sea salt
  • 1 lb manicotti noodles (brown rice for gluten-free)
  • 1 cup vegan shredded cheese
  • Simply Organic Red Pepper Flakes to garnish

Instruction

  • Preheat the oven to 375ºF. 
  • Place the tofu on a paper towel-lined plate. With another paper towel or clean dish towel, press the tofu to remove some of the water. 
  • Crumble the tofu into a food processor and pulse together until crumbly. Add the remaining ricotta ingredients (minus the spinach) and pulse until mostly smooth. Pulse in spinach.
  • Transfer the ricotta to a piping bag (or make your own with a plastic storage bag - watch the video above for instructions!), and set aside.
  • For the sauce, mix together the tomatoes, spices and salt. Set aside.
  • Cook the manicotti according to package instructions. Rinse under cold water and set aside until they're cool enough to handle.
  • Once ready to assemble the dish, add 1/2 the tomato sauce onto the bottom of a 9x13 baking dish. Using the piping bag, fill the manicotti shells with tofu ricotta. I found it easiest to do one half and then fill the other half. Place the filled pasta into the dish and continue until all the noodles are filled.
  • Sprinkle the top with cheese. Cover the dish with aluminum foil and bake on the center rack for 30 - 35 minutes. With 5 minutes left on the baking time, remove the foil.
  • Allow the manicotti to cool for at least 5 minutes, then transfer to plates and sprinkle with red pepper flakes.