Tofu-stuffed Manicotti


2 lbs. extra-firm tofu
1 carrot, grated
1 zucchini, grated
1 c. potato flakes
1 c. hot water
1/3 c. soy milk powder
2 T. olive oil
1/2 onion, diced
1 t. oregano
1 t. basil
1 t. thyme
1 t. garlic powder
1/2 t. salt
1 16-oz. package manicotti shells
1 24-oz. jar pasta sauce


Mash drained tofu and add carrots and zucchini. In a separate bowl, combine potato flakes, hot water, and soy milk powder. Add the potato mixture to the tofu mixture. In a frying pan, heat oil and sauté onions. Add onions and seasonings to tofu mixture. Prepare manicotti shells according to package directions. Stuff shells with mixture. Place in a greased casserole dish. Brush with oil. Bake at 350 deg. F. for 25 minutes or heat through. Place on a serving tray and drizzle your favorite pasta sauce over each shell. Serve hot. Serves: 10.

Nutritional Information:

Calories per serving: 115; protein: 8 grams; carbohydrate: 7 grams; fat: 7 grams; cholesterol: 0.4 milligrams; sodium: 166 milligrams.