Looking for a delightful dish that will impress even the most discerning palates? Dive into the world of Italian cuisine with our Easy Vegan Manicotti with Tofu Ricotta! This scrumptious recipe combines the comforting flavors of classic manicotti with a plant-based twist, making it a perfect choice for both vegans and non-vegans alike. With a creamy tofu ricotta filling and a rich marinara sauce, this dish is not just a meal; it’s an experience that will have your taste buds dancing. Ready to elevate your dinner game? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 manicotti shells
- 1 block firm tofu
- 1 cup spinach, chopped
- 1 cup marinara sauce
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Vegan cheese for topping (optional)
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil or cooking spray.
- Drain the block of firm tofu and press it using a tofu press or wrap in clean kitchen towels. Place a heavy object on top to remove excess moisture for about 15 minutes.
- In a food processor, crumble the pressed tofu and add chopped spinach, Italian seasoning, salt, and pepper. Pulse until the mixture reaches a ricotta-like consistency, scraping down the sides as needed.
- Cook the manicotti shells in boiling salted water for 2-3 minutes less than package instructions to keep them slightly firm. Drain and rinse with cold water to stop the cooking process.
- Carefully stuff each manicotti shell with the tofu ricotta mixture using a small spoon or piping bag. Ensure each shell is evenly and generously filled.
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish to prevent sticking.
- Arrange the stuffed manicotti shells in a single layer in the baking dish. Pour the remaining marinara sauce evenly over the shells.
- If using, sprinkle vegan cheese on top of the manicotti for additional flavor and a melty texture.
- Cover the baking dish with aluminum foil and bake for 25-30 minutes until the shells are heated through and the sauce is bubbling.
- Remove the foil for the last 5 minutes of baking to allow the top to brown slightly and the vegan cheese to melt.
- Let the manicotti cool for 5-10 minutes before serving. This allows the filling to set and makes serving easier.
- Garnish with fresh basil or parsley if desired, and serve hot as a main course with a side salad or garlic bread.
Tips
- Prep Ahead: Save time by preparing the tofu ricotta a day in advance. Store it in the fridge, and it will be ready to use when you're ready to assemble the manicotti.
- Choose the Right Tofu: For the best texture, opt for firm or extra-firm tofu. This will give your ricotta a nice consistency that holds up well when stuffed into the manicotti shells.
- Don’t Overcook the Shells: Cook the manicotti shells just under the recommended time on the package. This will prevent them from becoming too soft and breaking apart during stuffing.
- Get Creative with Fillings: Feel free to add other ingredients to the tofu ricotta, such as nutritional yeast for a cheesy flavor, or sautéed mushrooms for added depth.
- Experiment with Sauces: While marinara is a classic choice, try using pesto or a homemade tomato sauce for a unique twist on the traditional recipe.
- Let It Rest: Allow the manicotti to cool for a few minutes before serving. This helps the filling set and makes it easier to serve without falling apart.
- Garnish for Flavor: Enhance the presentation and flavor by garnishing with fresh basil or parsley before serving. A sprinkle of red pepper flakes can also add a nice kick!
Nutrition Facts
Calories: 408kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
