Tofu and Spinach Manicotti
|Onion||1 Medium, finely chopped|
|Stalk celery||1 , thinly sliced|
|Garlic||3 Clove (15 gm), minced / pressed|
|Italian herb seasoning/1/2 teaspoon each dry basil, marjoram, oregano, and thyme||2 Teaspoon|
|Soft tofu||1 Pound, drained, rinsed|
|Frozen chopped spinach||10 Ounce, thawed and squeezed dry (1 Package)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Dried manicotti shells||6 Ounce (12 Shells)|
|Tomato sauce||30 Ounce (2 Large Cans Of 15 Ounce Each)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Shredded mozzarella cheese||4 Ounce (1 Cup)|
In a 5-quart or larger electric slow cooker, combine onion, celery, garlic, and herb seasoning.
In a large bowl, combine tofu, spinach, Parmesan cheese, salt, and pepper; mix well.
Stuff manicotti with tofu filling.
Arrange filled manicotti in a single layer over onion mixture in cooker.
In bowl you used for filling, mix tomato sauce and wine; pour over manicotti.
Cover and cook at low setting until manicotti are tender when pierced and no raw, starchy flavor remains (4 to 6 hours).
Sprinkle with mozzarella cheese.
Increase cooker heat setting to high; cover and cook until cheese is melted (about 15 more minutes).