Tofu Manicotti

Tofu Manicotti Recipe from Italy with Parmesan Cheese and Mushrooms

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Tofu manicotti is a delicious and satisfying dish that is perfect for vegetarians and meat-lovers alike. This recipe combines the creamy texture of tofu with the rich flavors of Italian seasoning and cheese, all stuffed into tender manicotti shells. Whether you are looking for a new meatless Monday option or simply want to try something different, this recipe is sure to please your taste buds.

History

Manicotti is a traditional Italian dish that consists of large pasta tubes filled with a variety of ingredients, such as cheese, meat, or vegetables. Tofu manicotti is a modern twist on this classic dish, replacing the traditional ricotta cheese filling with a tofu-based mixture. This healthier alternative provides a creamy and flavorful filling that is both satisfying and nutritious.

Ingredients

8 manicotti shells
0.5 cup finely chopped onion
1 tsp dried italian seasoning
10 oz (283 g) tofu, drained
2 tbsp grated parmesan cheese
2 tbsp flour
0.5 cup shredded low-fat cheddar cheese
0.5 cup chopped fresh mushrooms
1 tbsp snipped fresh parsley
0.13 tsp paprika
1 egg white, slightly beaten
1.25 cup skim milk
0.13 tsp garlic powder

How to prepare

Cook the pasta shells according to the package directions.
Rinse the cooked pasta shells in cold water and drain.
Spray a medium skillet with cooking spray.
Add the mushrooms and onion to the skillet and cook until tender.
Stir in the parsley, Italian seasoning, and paprika.
Allow the mixture to cool slightly.
Mash the tofu in a bowl.
Stir in the egg white, Parmesan cheese, and the cooked mushroom and onion mixture.
Stuff each manicotti shell with about 0.25 cup of the tofu mixture.
Arrange the stuffed shells in a 12x7x2" baking dish.
For the sauce, in a medium saucepan combine the milk, flour, garlic powder, 0.25 tsp salt, and 0.13 tsp pepper.
Cook and stir the sauce until thickened and bubbly.
Pour the sauce over the pasta in the baking dish.
Bake, covered, in a preheated oven at 350°F (177°C) for 20–25 minutes or until heated through.
Sprinkle with cheddar cheese, or mozzarella cheese if desired.
Bake, uncovered, for an additional 2 minutes or until the cheese is melted.

Variations

Substitute the tofu with ricotta cheese for a more traditional filling.
Add spinach or sun-dried tomatoes to the filling for extra flavor.
Use whole wheat pasta shells for a healthier option.

Cooking Tips & Tricks

Be sure to cook the pasta shells al dente, as they will continue to cook in the oven.

- Make sure to drain the tofu well before mashing it, as excess moisture can make the filling too watery.

- Feel free to customize the filling with your favorite vegetables or herbs for added flavor.

- For a crispy topping, broil the manicotti for a few minutes after baking.

Serving Suggestions

Serve tofu manicotti with a side salad and garlic bread for a complete meal.

Cooking Techniques

Be sure to cook the pasta shells until al dente to prevent them from becoming mushy in the oven.

- Allow the tofu mixture to cool slightly before stuffing the manicotti shells to prevent them from tearing.

Ingredient Substitutions

Use any type of cheese you prefer for the filling and topping.

- Substitute the mushrooms with bell peppers or zucchini for a different flavor profile.

Make Ahead Tips

You can prepare the tofu filling and sauce ahead of time and assemble the manicotti just before baking.

Presentation Ideas

Garnish the tofu manicotti with fresh parsley or basil for a pop of color.

Pairing Recommendations

Serve tofu manicotti with a glass of red wine, such as a Chianti or Merlot.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of tofu manicotti contains approximately 250 calories.

Carbohydrates

Each serving of tofu manicotti contains approximately 30 grams of carbohydrates.

Fats

Each serving of tofu manicotti contains approximately 10 grams of fat.

Proteins

Each serving of tofu manicotti contains approximately 15 grams of protein.

Vitamins and minerals

Tofu is a good source of calcium, iron, and magnesium, while the mushrooms provide vitamins such as vitamin D and B vitamins.

Alergens

This recipe contains dairy (cheese) and wheat (flour), which may be allergens for some individuals.

Summary

Tofu manicotti is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Tofu manicotti is a delicious and nutritious dish that is perfect for a weeknight dinner or special occasion. With a creamy tofu filling and rich cheese topping, this recipe is sure to become a new favorite in your household. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was captivated by it. It was a rainy day, much like today, and I was flipping through an old cookbook that had been passed down to me from my own grandmother. As I turned the pages, a picture of Tofu Manicotti caught my eye - a dish I had never heard of before. The combination of creamy tofu filling and tangy marinara sauce looked absolutely delicious, and I knew I had to learn how to make it.

I remember calling up my friend Laura, who was a vegetarian and always had the best recipes up her sleeve. She happily shared her version of Tofu Manicotti with me, and I set out to make it that very evening. As I gathered all the ingredients - tofu, marinara sauce, herbs, and pasta shells - I felt a sense of excitement and anticipation.

The process of making Tofu Manicotti was a labor of love. I carefully mashed the tofu and mixed it with garlic, basil, and oregano to create a flavorful filling. I stuffed the mixture into the cooked pasta shells and nestled them in a baking dish, covering them with a generous amount of marinara sauce. As the dish baked in the oven, the aromas of herbs and tomato wafted through the kitchen, making my mouth water in anticipation.

When the timer finally dinged, I pulled the Tofu Manicotti out of the oven and marveled at how beautiful it looked. The pasta shells were perfectly cooked, the tofu filling was creamy and flavorful, and the marinara sauce had caramelized to perfection. I couldn't wait to dig in and savor the fruits of my labor.

As I took my first bite of Tofu Manicotti, I was transported to a place of pure bliss. The flavors melded together perfectly, creating a dish that was both comforting and satisfying. The tofu was a brilliant substitute for traditional ricotta cheese, adding a richness and creaminess that I had never experienced before. I knew right then and there that Tofu Manicotti would become a staple in my recipe repertoire.

Over the years, I have made Tofu Manicotti countless times, each batch more delicious than the last. I have tweaked the recipe here and there, adding my own personal touches and experimenting with different herbs and spices. I have shared the recipe with friends and family, who have all fallen in love with this unique and flavorful dish.

As I sit here reminiscing about the first time I made Tofu Manicotti, I can't help but feel grateful for the journey that led me to this wonderful recipe. It is a testament to the power of food and the joy that cooking can bring. I may have learned how to make Tofu Manicotti from a friend, but it has become a part of me - a dish that I will always hold dear to my heart.