lorilei: your tofu manicotti is excellent!

[aggie94]

This was sooooo good, and such a breeze to prepare! I had some leftover tofu from making pad thai last week and wanted to do something different with it than my typical stir-fry. When I did a BB search, I came across your tofu manicotti recipe and it sounded easy and delicious. It was! I'm very pleased with my dinner. I topped it with a jarred pasta sauce (Mendocino sundried-tomato pesto, which has only 45 calories and no fat per 1/2 cup) and a sprinkle of parmesan. Served it with some fresh-baked garlic bread (from the bakery) and roasted green beans. Thanks, lorilei! This was by far one of the most well-rounded, balanced meals I've had in a looong time. :)

[lorilei]

Very glad you enjoyed it, Eva!! :)

[emilycat]

Isn't it, though?!
I know I've posted about this before on random threads, but I wanted to chime in again since there was a thread devoted to it. :D
I've done it mixed with sun-dried tomatoes as a filling for calzones, too, and it was wonderful!

[aggie94]

Thanks, Emily - that's a great idea! The filling seems really versatile, but I'm just not a creative person. I'll remember that!

[Maggie]

Would anyone mind posting the recipe. I have searched for it, and found tons of references, but no recipe for tofu manicotti (or spinach manicotti). Closest thing I found was a recipe for cannelloni with spinach, goat cheese and walnuts but the filling was ricotta, not tofu.

I would be just as happy with a link to a thread that contains the recipe.

The rave reviews are killin' me! I've got to try it.

[aggie94]

Maggie,

Here's what lorilei posted on a previous thread:

Here is the recipe for TOFU RICOTTA, which is the base for making TOFU MANICOTTI. I highly recommend extra firm tofu (not silken), as it gives a more firm consistency; however, if you prefer something mushier, feel free to substitute.

Once the "ricotta" is made, you just fill the boiled manicotti with the mixture, top with your favorite (or not so favorite) tomato sauce and bake (covered) at 375 for 40 minutes or so. I always uncover the whole mess and sprinkle a bit of mozzarella/parmesan/romano over mine in the last 10 minutes of baking.

And so, without further adieu!...

TOFU RICOTTA for MANICOTTI

1 lb firm tofu, crumbled
2 T olive oil
1-2 cloves garlic, minced finely
1/2 tsp ground nutmeg
salt (to taste)
1 pk frozen spinach, thawed & drained (optional)
1/2 cup fresh basil, chopped (optional)


Place first four ingredients in a mixing bowl and blend to desired consistency. (I often put mine in my Kitchen Aid and whip it "to death" so that it meets my standards) Add salt to taste. Add spinach and/or basil, if you're choosing to use it.

Use this mixture for manicotti, lasagna, and anywhere else ricotta cheese is called for.

[Maggie]

Thanks so much! I'll try it this week--looks like a very versatile recipe. And, my basil has just gotten leafy enough to justify some pinching.

Thanks again.

[Kahlico]

Great! Thanks for posting this :) My DH loves the Amy's tofu lasagna (I weaned him by making homemade lasagna with :gasp: real ricotta) but this is something I think he'd like.

[lsdesign]

Could some one post that one here? And please throw in the roasted green beans too. Thanks so very much.

[aggie94]

Originally posted by lsdesign
Could some one post that one here?

I'm not sure which recipe you mean, but I did post lorilei's tofu manicotti recipe a few posts up. Here's the recipe for roasted green beans, which I got from a friend (not sure of the original source):

Roasted Green Beans

1 1/2 pounds green beans, trimmed
1 tbsp fresh lemon juice
2 tbsp slivered almonds
2 tsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp dried basil

Preheat oven to 450. Mix all ingredients in a jelly-roll pan, tossing well to coat green beans. Bake for 10 minutes or until tender, stirring occasionally.

[mightyh]

I used lorilei's tofu ricotta recipe last night as the filling for a veggie lasagna....

Used extra firm tofu, added the frozen spinach, and a sprinkling of fire-roasted sundried tomatoes (if you haven't tried these yet, get some! They add great deep flavor). Layered my lasagna with a combo of cheddar and swiss (only cheeses I had left in the house) and used a barilla mushroom pasta sauce.

It was very delicious and I'll make it again and again... My 2 year old scarfed it down in five minutes, noting "I yike it" and, his highest compliment, "tastes yike noodles!" He did not even mention the flecks of spinach :eek:

[greysangel]

I just thought I would bring this thread up to the surface again with people wanting to incorporate tofu into their diet.

HOORAY!!! Thank you Lorilei! I had 1/2 block of tofu left from the finger licking peanut recipe that I didn't want to toss. I also know from the finger licking experience that neither DH or I can get past the texture of tofu. Yuck...too much like scrambled eggs for me. Then I came across your recipe and tofu is saved! I even think I prefer the taste and texture to tofu over part skim ricotta or cottage cheese!

What I did was 1/2'd the recipe as it was DH and I. I used 1/2 block tofu, 2 small cloves of garlic, 1/2 pkg drained frozen spinach, basil and 1/2 cup of the atsa spicy sausage I had left from the chicago style pizza recipe. I omitted the oil as it whipped up fine without it and topped the manicotti with Lindrusso's Marinara and 2oz of shredded sharp provolone. That filling was enough for 6 manicotti shells and for WW'ers it worked out to 7 pts per serving (2 manicotti each serving).

Thanks again Lorilei!

JeAnne

[memartha]

JeAnne, Thanks for reviving this thread. I've been searching for ideas for my brother, wife and 2 kids who are coming to visit for a few days: all 4 are vegetarians. The 4 of us are not. I think the manicotti would be great for everyone. Martha

[laughsandlaughs]

Any idea how many manicotti this should make? Thanks!


Originally posted by aggie94


TOFU RICOTTA for MANICOTTI

1 lb firm tofu, crumbled
2 T olive oil
1-2 cloves garlic, minced finely
1/2 tsp ground nutmeg
salt (to taste)
1 pk frozen spinach, thawed & drained (optional)
1/2 cup fresh basil, chopped (optional)


Place first four ingredients in a mixing bowl and blend to desired consistency. (I often put mine in my Kitchen Aid and whip it "to death" so that it meets my standards) Add salt to taste. Add spinach and/or basil, if you're choosing to use it.

Use this mixture for manicotti, lasagna, and anywhere else ricotta cheese is called for.

[greysangel]

well i got six on half the recipe so I'm guessing around 12 :D

[SuzyQue]

I've never cooked tofu before, with the exception of putting some "silken" tofu into a smoothie last week, and I think that this may be the recipe that I've been looking for to introduce tofu to our plates, and to see if we like it. It looks great. Thanks!