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Tofu-stuffed Manicotti   

Ingredients: 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

Directions:

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.

By Jill Rand, Student Dietitian, LLU

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