1 lb. Whole Grain Manicotti Pasta
1 lb. Organically Grown Tofu
1 Large Onion
1 Cup Mushrooms, Chopped, optional
½ Cup Pure Vegetable Oil
½ Cup Alfalfa Sprouts
Small Bunch Parsley
1 Clove Garlic
2 Tbsp. Granulated Garlic
2 Tbsp. Oregano
½ tsp. Basil
1-2 Cups Tomato Sauce,
or Mushroom/Tomato Sauce,
or Marinara Sauce.
Grated Vegan Parmesan Cheese
Par-boil Manicotti pasta for 6 minutes.
Rinse in cool water.
Clean mushrooms and parsley. Chop the onions,
mushrooms, garlic clove and parsley.
In a skillet, sauté the onion and minced garlic in oil,
Rinse and mash the tofu. Add tofu, parsley and
remaining ingredients to frying pan. Stir.
Cover and cook for 10 minutes on low flame.
Preheat the oven to 300 degrees.
Put layer of sauce in large baking pan.
Fill each Manicotti with a Tbsp. of tofu mixture and
arrange in pan.
Cover Manicotti with a thick layer of sauce.
Sprinkle grated Vegan Parmesan Cheese on top.
Bake for 20-30 minutes. Fork test Manicotti.
They should be al dente.
*Note: You can also spread
Shredded Vegan Mozzarella Cheese on top.
*Also: You can substitute Vegan Meat, "Gimme Lean"
for the tofu for a meaty flavor. Yum.