Tofu and Spinach Manicotti Recipe
Summary
Preparation Time10 MinCooking Time6 Hr 0 Min
Ready In6 Hr 10 MinDifficulty LevelEasy
Health IndexAverageServings4
Ingredients
| 1 medium-size onion, finely chopped | ||
| Stalk celery | 1 , thinly sliced | |
| Garlic | 3 Clove (5gm), pressed | |
| 2 teaspoons Italian herb seasoning; or 1/2 teaspoon each dry basil, marjoram, oregano, and thyme | ||
| 1 pound soft tofu, rinsed and drained | ||
| Frozen chopped spinach package | 1 , squeezed | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 12 dry manicotti shells (about 6 oz. total) | ||
| 2 large cans (about 15 oz. each) tomato sauce | ||
| Dry red wine | 1/2 Cup (16 tbs) | |
| Shredded mozzarella cheese | 1 Cup (16 tbs) | |
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).
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).
Chef
