How To make Pesto Tofu Manicotti
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
Pesto Tofu Ricotta
Ingredients:
1 block tofu (firm or extra-firm)
1/2 cup pesto
1/2 cup nutritional yeast
Juice of 1 lemon
optional: 1 teaspoon salt
Directions:
1. Begin by removing all the excess water from the tofu by pressing in between two paper towels. *This step is extremely important to ensure no excess water gets into the tofu mixture so do not skip
2. Bring a pot of water to a boil for your pasta of choice
3. Once all the water has been removed from the blender place tofu, pesto, nutritional yeast, and lemon juice in the blender and blend until combined.
4. Set aside the tofu mixture and saute the mushrooms on medium heat to release all the excess water. Meanwhile, microwave your frozen spinach to defrost.
5. After the mushrooms have released their water, drain them on a paper towel and set aside. Just like the mushrooms, once the spinach has defrosted squeeze any additional water out with a paper towel.
6. Add the spinach and mushrooms into the tofu ricotta and mix to combine.
7. Preheat your oven to 350° and place about half of the pasta sauce on the bottom of your baking dish.
8. Add the shells to your baking dish and pour the remaining pasta sauce over the shells.
9. Place the shells in the oven and set a timer to bake for 20-25 minutes
The serving size is about 5 shells and provides approximately 35-40 grams of complete protein. I hope you try out this simple and protein-packed meal! It is a delicious substitute for traditional ricotta cheese without all the guilt. Pair it with a side salad and maybe a slice of garlic bread and you have yourself a filling and delicious meal.
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Manicotti stuffed with vegetable and cheese by HomemadeDT
DELICIOUS Vegan Zucchini Manicotti with Tofu Ricotta! | Recipe + Instructions
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Dynamic Mother/Daughter Duo Elspeth The Speedy Vegan Feldman and Caileigh Feldman are Vegan & Raw Vegan Culinary Instructors. They love showing how to prepare nutritious, delicious, fresh and fast plant-based recipes! They are passionate about making a positive impact on the lives of animals, the environment and on the health of as many people as possible. Elspeth and Caileigh love hosting joyful, action-packed cooking classes online and demonstrating how to make meals that are good for you...and good for the planet.
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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
Find more recipes and articles at easyveganlife.com.
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Ricotta and Spinach Manicotti with Pesto-Cream Sauce
Warning: cheese lovers will be swooning any second now! We add grated mozzarella, fresh soft mozzarella and parmesan to this ricotta-stuffed manicotti. With our creamy pesto sauce bringing it all together, this creamy and delicious Italian-style recipe is just the way we like it!
Creamy pesto vegan filled pasta shells
A delicious and impressive mid-week meal. Giant pasta shells filled with a creamy vegan cheese and pesto mix, baked with a simple tomato sauce. Serve hot straight from the oven with fresh basil leaves.
Serves: 2
Prep time: 15 minutes
Cook time: 15 minutes to cook the tomato sauce + 18 minutes oven
Ingredients
10 Conchiglioni large pasta shells
Pasta filling
200g vegan Greek-style cheese
40ml Unsweetened Almond Breeze®
4 tbsp. vegan pesto
Zest of ½ lemon
Few twists black pepper
Tomato sauce
1 tbsp. rapeseed oil
1 clove garlic
½ red onion, finely chopped
390g passata
6 fresh cherry tomatoes, halved
30ml Unsweetened Almond Breeze®
Pinch of salt
Few twists of black pepper
To serve
Fresh basil leaves
Method
Pre-heat the oven to 190°C.
Par-cook the pasta shells for 10 minutes, drain and set to one-side.
To make the pasta filling – finely chop the vegan Greek cheese into small pieces and add to a bowl. Add 4 tablespoons of vegan pesto, pour in the Unsweetened Almond Breeze, the zest of ½ lemon and a few twists of black pepper. Use the back of a spoon to press the vegan Greek cheese and the rest of the ingredients into a paste (don’t worry if some of the vegan cheese stays in small pieces).
To make the tomato sauce, finely chop the onion and garlic. Heat the oil in a pan and cook the onion and garlic for a few minutes until the onion starts to soften. Add the chopped cherry tomatoes and cook with the onion for a couple of minutes before
pouring in the passata, Unsweetened Almond Breeze and seasoning. Allow the tomato sauce to simmer and cook for a further 10 minutes.
Fill each pasta shell with the creamy vegan cheese and pesto filling.
Pour the cooked tomato sauce into an oven proof dish (roughly 25cm x 18cm) and set the filled pasta shells into the sauce.
Cover the oven proof dish with foil, place in the oven on the middle shelf and bake for 18 minutes.
Remove from the oven, scatter with fresh basil leaves and serve immediately.