Vegan Manicotti

• 8 whole Manicotti Noodles
• 14 ounces, weight Firm Tofu
• 10 ounces, weight Frozen Spinach, Thawed And Drained
• 3 Tablespoons Nutritional Yeast
• 3 cloves Minced Garlic
• 1 whole Shallot, Minced
• 2 teaspoons White Miso
• 1 pinch Salt And Pepper
• 1 jar (24 Oz. Jar) Marinara

1. 1.
2. Boil the manicotti noodles in salted and oiled water for 7 minutes.
3. 2.
4. While the noodles are boiling, press and drain the tofu.
5. Crumble the tofu and mash it together with the remaining ingredients (except the sauce).
6. 3.
7. Using a small spoon, carefully spoon the tofu mixture into the noodles.
8. 4.
9. Use about 1/4 cup of sauce and add it to a 8x11 un-greased baking dish.
10. Layer the stuffed noodles over top and cover with the remaining sauce.
11. 5.
12. Bake, covered, at 350 degrees F for 30 minutes.
13. Remove the cover and bake for an additional 10 minutes.

noodles, yeast, garlic, shallot, white miso, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/vegan-manicotti/ (may not work)