Vegan Manicotti

This recipe is almost a dead-ringer for manicotti made with cow's cheese. Instead this features cashew mozzarella and Parmesan cheese with tofu. It's the ultimate dish for cheese-lovers and has even been tested (and enjoyed) by those who primarily consume animal products. The manicotti pasta noodle has an unknown history, although the dish itself is believed to have been shared by Italian immigrants. Pasta originated in Italy in 1154 and has been a staple in many diets around the world.

Pulsing the ingredients together helps prevent over-processing and maintaining texture.

I use the same noodle trays to hold the manicotti while stuffing. This way if there is extra, then I can add to those with less filling.

Leave a little room in the corner of the pan for water--this will help cook the noodles to save you time. I put the extra cheese filling on top of the noodles, then I added sauce.

• 1/2 block pressed extra firm tofu
• 2 batches mozzarella cheese, cooked and cooled
• 1 batch parmesan (1/4 C. nutritional yeast, 1/2 t. Italian seasoning, 1/4 t. salt)
• 2 C. spinach leaves
• 1 t. Italian seasoning
• 1/4 t. ground black pepper
• 1 8 oz. box manicotti noodles (12 noodles)
• 1 24 oz. pasta sauce jar
• 1 C. water

While tofu presses, prepare mozzarella cheese. Blend and cool cheese ingredients. Cool at least 30 minutes.

Process parmesan ingredients in a food processor until fine. 

Pulse in tofu, mozzarella cheese, spinach, Italian seasoning, and pepper.

Scoop filling into each noodle with a butter knife. there will be just enough to fill the noodles, so begin cautiously.

Spread a layer of pasta sauce in the bottom of an 8"by 10" (ish) baking pan. 

Place noodles in a single layer in the pan, covering with remaining sauce. 

Pour 1 C. water in the corner of the pan.

Cover and bake 1 hour and 15 minutes. Let stand for 10 minutes, covered, before consuming.