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Tofu And Spinach Manicotti

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Ingredients
  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)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  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)
Directions

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).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Slow Cooked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pasta
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
360 Minutes
Ready In: 
370 Minutes
Servings: 
4

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