Recipes
Manicotti
Makes 8 to 10 manicotti
Tofu makes a delicious creamy filling for manicotti. For the best
texture and flavor, use firm tofu that is very fresh.
1 onion, chopped
4 garlic cloves, pressed or minced
3 cups sliced mushrooms (about 1/2 pound)
1/2 cup chopped parsley
1 28-ounce can crushed or ground tomatoes
3 tablespoons apple juice concentrate
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon fennel seeds (optional)
1/4 teaspoon black pepper
1/2 cup chopped parsley
1 garlic clove
1 pound firm tofu
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
8-10 uncooked manicotti shells
Heat 1/2 cup of water in a large pot. Add onion and garlic and
cook until soft, about 5 minutes.
Add mushrooms and parsley. Lower heat slightly, cover and cook until
mushrooms are soft, about 5 minutes.
Stir in tomatoes, apple juice concentrate, 1 cup of water, basil,
oregano, fennel seeds, and black pepper. Cover and simmer 15 minutes,
stirring occasionally.
To prepare filling, chop parsley and garlic in a food processor,
then add tofu, basil, oregano, thyme, nutmeg, salt, and black pepper.
Process until smooth.
Preheat oven to 350oF.
Spread 1 cup of tomato sauce in a 9 x 13-inch (or larger) baking
dish. Stuff uncooked manicotti shells with tofu mixture and arrange
in baking dish.
Spread with remaining tomato sauce and cover pan tightly with foil.
Bake until shells are soft, about 1 hour.
Per manicotti: 155 calories; 8 g protein; 26 g
carbohydrate; 3 g fat; 3 g fiber; 246 mg sodium; calories from protein:
20%; calories from carbohydrates: 64%; calories from fats: 16%
Recipe from Healthy
Eating for Life for Children by Amy Lanou, Ph.D.
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