Spinach and Tofu Manicotti

• 1 box Manicotti Shells, 8 Ounce Box
• 16 ounces, weight Extra Firm Tofu
• 2 Tablespoons Olive Oil
• 1 Tablespoon Dried Oregano
• 1/2 teaspoons Black Pepper
• 1 teaspoon Garlic Salt
• 1 teaspoon Salt
• 1 teaspoon Chopped Garlic
• 1 Tablespoon Ground Flax Seed
• 8 ounces, weight Frozen Spinach, Thawed
• 1 jar Tomato Sauce, 14-16 Ounce Jar
• 1 cup Shredded Mozzarella

1. Cook manicotti tubes in salted boiling water for 7 minutes, drain, and lay tubes on foil until ready to use.
2. Drain tofu, place block between two pieces of paper towels and pat dry.
3. Cut block into eight cubes and place in food processor.
4. Add in olive oil, oregano, pepper, garlic salt, salt, chopped garlic, and ground flax.
5. Pulse until tofu has the appearance of ricotta cheese and spices are well mixed.
6. Add in the spinach, pulsing a few more times until well combined.
7. Preheat oven to 350F.
8. Pour half a cup of tomato sauce in the bottom of a 7 x 11 baking dish.
9. Stuff manicotti tubes with tofu mixture, laying them in a single layer in the baking dish.
10. Repeat until all tubes are filled.
11. Pour remaining tomato sauce over top of tubes, cover dish with foil.
12. Bake for 35 minutes, remove foil, top with cheese and bake for another 10 minutes.
13. Remove from oven and let cool for 5 minutes before serving.

manicotti shells, olive oil, oregano, black pepper, garlic, salt, garlic, ground, tomato sauce, mozzarella

Taken from tastykitchen.com/recipes/main-courses/spinach-and-tofu-manicotti/ (may not work)