Spinach Tofu Manicotti
Delight your taste buds with this vibrant and savory Spinach Tofu Manicotti, a plant-based twist on a classic Italian favorite. Featuring tender manicotti shells generously stuffed with a creamy blend of firm tofu, fresh spinach, and fragrant herbs like basil and oregano, this recipe is as nourishing as it is delicious. A luscious layer of marinara sauce and gooey vegan mozzarella creates the perfect topping, baked to bubbly perfection. With a quick 25 minutes of prep time, this dish makes for an impressive yet approachable dinner option, ideal for both weeknight meals and special occasions. Packed with protein, fiber, and rich umami flavors, this vegan manicotti is a crowd-pleaser that will have everyone coming back for seconds. Serve it with a crisp side salad and garlic bread for the ultimate plant-based Italian feast!
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Recipe Information
Ingredients
- 12 pieces Manicotti shells
- 14 ounces Firm tofu
- 4 cups Fresh spinach
- 4 cloves Garlic, minced
- 3 tablespoons Nutritional yeast
- 1 tablespoon Lemon juice
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cups Marinara sauce
- 1.5 cups Vegan shredded mozzarella
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the manicotti shells for 1 minute less than the package instructions. Drain and set aside to cool.
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Then add fresh spinach, stirring until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
Drain the tofu and pat it dry with a paper towel. Crumble it into a food processor and add nutritional yeast, lemon juice, dried basil, dried oregano, salt, and black pepper. Blend until smooth and creamy.
Transfer the tofu mixture into a large mixing bowl. Add the cooled spinach and stir to combine evenly.
Grease a 9x13-inch baking dish. Spread 1 cup of marinara sauce evenly at the bottom.
Using a small spoon or piping bag, carefully stuff each manicotti shell with the tofu spinach filling and place them in the baking dish in a single layer.
Pour the remaining 2 cups of marinara sauce evenly over the stuffed shells, ensuring all the shells are well coated.
Sprinkle the vegan shredded mozzarella evenly over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the baking dish from the oven and let it rest for 5-10 minutes before serving.
Serve warm and enjoy your Spinach Tofu Manicotti!
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 656 mg | 29% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 4.4 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 514 mg | 40% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 273 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
