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:

  1. Preheat the oven to 350°F.

  2. In a large bowl, add the crumbled tofu, kale, lemon juice, pepper, vegan Parmesan and vegan mozzarella and mix well until combined.

  3. Cook the manicotti shells according to the package instructions, making sure to cook them until they are al dente.

  4. Once the shells are cooked, carefully stuff each one with the tofu and kale filling.

  5. Pour a layer of marinara sauce into a baking dish.

  6. Place the stuffed manicotti shells into the dish, making sure they are nestled into the sauce.

  7. Pour the remaining marinara sauce over the top of the stuffed manicotti shells.

  8. Sprinkle vegan Parmesan cheese and vegan mozzarella over the top of the manicotti.

  9. Cover the baking dish with foil and bake in the oven for 25-30 minutes.

  10. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.

  11. Serve hot and enjoy your vegan tofu and kale manicotti with delicious vegan Parmesan and mozzarella cheese!