Tofu Manicotti
- 8 Manicotti shells
- 1/2 cups chopped fresh mushrooms
- 1/2 cups finely chopped onion
- 1 tablespoon snipped fresh parsley
- 1 teaspoon Mrs. Dash seasoning
- 1/8 teaspoon paprika
- 10 oz tofu, drained
- 1 egg white, slightly beaten (or NoEgg substitute)
- 2 tablespoon grated parmesan cheese
- 11/4 cups almond milk
- 2 tablespoons almond flour
- 2 clove garlic, minced or pressed
- 1/2 cups shredded low-fat mozarella cheese
- Cook pasta shells according to package directions. Rinse in cold water; drain. Add mushrooms and onion to med skillet; cook till tender. Stir in parsley, Mrs. Dash seasoning, and paprika. Cool slightly. Mash the tofu in a bowl. Stir in egg white, Parmesan cheese, and mushroom and onion mixture. Stuff each manicotti shell with about 1/4 cup of the tofu mixture. Arrange stuffed shells in a 12x7x2" baking dish. For sauce, in a med saucepan combine milk, flour, garlic powder, 1/4 t salt, and 1/8 t pepper. Cook and stir till thickened and bubbly. Pour sauce over pasta in baking dish. Bake, covered, in a 350 deg F. oven for 20-25 minutes or till heated through. Sprinkle Mozzarella cheese if desired. Bake, uncovered, 2 minutes more or till cheese is melted.
shells, fresh mushrooms, onion, parsley, seasoning, paprika, egg, parmesan cheese, almond milk, almond flour, clove garlic, mozarella cheese
Taken from www.epicurious.com/recipes/member/views/tofu-manicotti-50171932 (may not work)