Pesto Tofu Manicotti Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
8 ounce: Package manicotti,
1 cup: Sliced mushrooms,
1 lbs: Soft tofu,
1 cup: Pesto sauce,
1 tsp: Onion salt,
32 ounce: Spagetti sauce,
1 Bunch: green onions, chopped
2 cup: Soy mozarella, shredded
1: Chopped green pepper,
Italian seasoning,
Directions:
Cook manicotti shells according to package directions. Preheat oven
to 350 degrees.
Place tofu cake in large bowl and mash with a fork, adding onion
salt ( texture should be similar to cottage cheese ). Add green
onions, bell pepper, mushrooms and pesto sauce and mix well. Drain
manicotti and stuff with tofu-pesto mixture. Place side by side in
13 x 9 inch baking dish. Cover with spagetti sauce. Top with soy
mozzarella and sprinkle liberally with Italian seasoning. Bake for 25
minutes or until bubbly.
From the Seventh Day Diet Typed for Meal Master by Susan Grabowski
2-18-93 Prodigy: TRGS55A Internet: susan.grabowski@bnb.com FIDO:
1:107/928
Source from luhu.jp
to 350 degrees.
Place tofu cake in large bowl and mash with a fork, adding onion
salt ( texture should be similar to cottage cheese ). Add green
onions, bell pepper, mushrooms and pesto sauce and mix well. Drain
manicotti and stuff with tofu-pesto mixture. Place side by side in
13 x 9 inch baking dish. Cover with spagetti sauce. Top with soy
mozzarella and sprinkle liberally with Italian seasoning. Bake for 25
minutes or until bubbly.
From the Seventh Day Diet Typed for Meal Master by Susan Grabowski
2-18-93 Prodigy: TRGS55A Internet: susan.grabowski@bnb.com FIDO:
1:107/928
Source from luhu.jp