8 oz Package manicotti 1 lb Soft tofu 1 ts Onion salt 1 Bunch green onions, chopped 1 Chopped green pepper 1 c Sliced mushrooms 1 c Pesto sauce 32 oz Spagetti sauce 2 c Soy mozarella, shredded Italian seasoning Cook manicotti shells according to package directions. Preheat oven to 350 degrees. Place tofu cake in large bowl and mash with a fork, adding onion salt ( texture should be similar to cottage cheese ). Add green onions, bell pepper, mushrooms and pesto sauce and mix well. Drain manicotti and stuff with tofu-pesto mixture. Place side by side in 13 x 9 inch baking dish. Cover with spagetti sauce. Top with soy mozzarella and sprinkle liberally with Italian seasoning. Bake for 25 minutes or until bubbly. From the Seventh Day Diet Typed for Meal Master by Susan Grabowski 2-18-93 Prodigy: trGS55A Internet: susan.grabowski@bnb.com FIDO: 1:107/928
How To make Pesto Tofu Manicotti's Videos
Vegan Tofu Ricotta Recipe
Ingredients: - 2 green onions - 1 tsp onion powder - 1 tsp garlic powder - 1.5 Tbsp Italian seasoning - 1 Tbsp salt - 1/3 cup nutritional yeast - 1 bloc firm tofu - 1/4 cup water - 1.5 Tbsp olive oil - 5 oz fresh spinach
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Not twirling my spaghetti in front of my Italian husband ???? #shorts
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Cashew Cream Sauce: 3/4 cup soaked cashews 3/4 fresh water 1 tablespoon corn starch 1/2 tablespoon olive oil teaspoon salt 4 oz almond milk cream cheese Red Sauce: 36 oz. of crushed tomatoes 1 tablespoon of olive oil 1/2 tablespoon smoked paprika 2 cloves minced garlic 1 teaspoon of salt 1 teaspoon of pepper fresh thyme Kalamata olive spread Tofu Ricotta: 2 blocks of 16 oz. tofu handful of chopped parsley 1/2 cup of nutritional yeast 1/2 cup of sunflower seeds 2 tablespoons of fresh lemon juice 2 tablespoons of olive oil lemon zest 4 cloves of garlic chopped Kalamata olives teaspoon of salt
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