Ingredients:
For the filling:
- 1 block of firm tofu, drained and crumbled
- 2 cups of kale leaves, chopped
- 1 tablespoon of lemon juice
- 1/4 teaspoon of black pepper
- 1/4 cup of vegan Parmesan cheese
- 1/2 cup of vegan mozzarella, shredded
For the manicotti:
- 8-10 manicotti shells
- 2 cups of marinara sauce
- Vegan Parmesan cheese, for topping (optional)
- Vegan mozzarella, for topping (optional)
Instructions:
-
Preheat the oven to 350°F.
-
In a large bowl, add the crumbled tofu, kale, lemon juice, pepper, vegan Parmesan and vegan mozzarella and mix well until combined.
-
Cook the manicotti shells according to the package instructions, making sure to cook them until they are al dente.
-
Once the shells are cooked, carefully stuff each one with the tofu and kale filling.
-
Pour a layer of marinara sauce into a baking dish.
-
Place the stuffed manicotti shells into the dish, making sure they are nestled into the sauce.
-
Pour the remaining marinara sauce over the top of the stuffed manicotti shells.
-
Sprinkle vegan Parmesan cheese and vegan mozzarella over the top of the manicotti.
-
Cover the baking dish with foil and bake in the oven for 25-30 minutes.
-
Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
-
Serve hot and enjoy your vegan tofu and kale manicotti with delicious vegan Parmesan and mozzarella cheese!