(Makes 25)


  • Sauté 1 Med. onion and 2 garlic-crushed
  • Add: 1 Tbs parsley
  • 1⁄2 tsp. basil
  • 2 tsp. salt
  • 2 tsp. sugar
  • 2-32 oz. chopped canned tomatoes
  • 2-8 oz. tomato sauce

Simmer uncovered for 20 min. and stir occasionally. This sauce really makes the manicotti!

While sauce is simmering make the Vegan filling.

  • 1 1⁄2 (19 oz.) boxes of firm tofu. This is the size Costco sells. Or 2 (14 oz ) boxes.

Drain and place on a plate with towels with a few heavy plates on top to absorb some of the liquid for about 5 minutes. Then place in a bowl and mash with a potato masher. Fry 1 Med. chopped onion and 2 crushed garlic cloves till soft then add to tofu. Add 1⁄2 tsp. garlic pwd, 1 Tbs. sugar, 2 Tbs. dry parsley. Add 1 1⁄2 cups shredded (nondairy) Mozzarella cheese and mix all ingredients. I use Diaya cheese.

Fill 25 uncooked Manicotti shells with tofu mix using a Wilton pastry bag. I got mine at Michaels in the cake decorating section. Be sure to cut the tip so it is wide enough to squirt the tofu mix through. This method goes very fast.

Place a little sauce in the bottom of a 9 1⁄2 x 15 inch Pyrex pan and a 6 x 10 inch pan. Lay the filled manicotti in the pans and cover with the sauce, then foil. Place in the refrigerator overnight. The shells will soak up the sauce and soften ready to bake the next day. Bake at 400 degrees for 45 minutes or till bubbly.