The Ultimate Vegetarian Comfort Food: Tofu & Mushroom Manicotti
Craving a classic Italian-American comfort dish that’s completely vegetarian? Look no further! This Creamy Tofu & Mushroom Manicotti is the answer. We’re swapping out traditional ricotta for a savory, protein-packed tofu and mushroom filling that’s so rich and delicious, you won’t miss a thing. Smothered in a simple yet flavorful tomato sauce and baked to bubbly, cheesy perfection, this is a dish that will have everyone at the table asking for seconds. It’s elegant enough for a special occasion but easy enough for a weeknight meal. Let’s get cooking!
Ingredients
• 8 dried manicotti shells
• Nonstick cooking spray
• 1 cup / 90g chopped fresh mushrooms
• 1/2 cup / 50g chopped green onions, about 4
• 1 teaspoon dried Italian seasoning, crushed
• 1 package soft tofu, 12 to 16 ounces / 340 to 454g, drained
• 1 large egg, lightly beaten
• 1/4 cup / 1 ounce / 28g finely shredded Parmesan cheese
• 1 can diced tomatoes with basil, garlic, and oregano, 14.5 ounces / 411g, undrained
• 1 can condensed tomato bisque, 11 ounces / 312g
• 1/8 teaspoon ground black pepper
• 3/4 cup / 3 ounces / 85g shredded Italian cheese blend
Instructions
1. Cook the manicotti shells according to package directions until al dente. Drain, rinse with cold water to stop the cooking process, and drain again. Set aside.
2. While the pasta cooks, preheat your oven to 350°F / 175°C. Coat a medium skillet with nonstick cooking spray and heat over medium heat. Add the chopped mushrooms and green onions, cooking and stirring occasionally until tender.
3. Stir the crushed Italian seasoning into the mushroom mixture and cook for another 30 seconds until fragrant. Remove the skillet from the heat.
4. In a medium bowl, thoroughly mash the drained tofu with a potato masher or fork until it resembles the texture of ricotta cheese. Stir in the cooked mushroom mixture, the lightly beaten egg, and the Parmesan cheese until well combined.
5. Carefully fill each cooked manicotti shell with about 1/4 cup of the tofu filling. Arrange the filled shells in a single layer in an ungreased 3-quart rectangular baking dish or four individual 12- to 15-ounce au gratin dishes.
6. In another medium bowl, combine the undrained diced tomatoes, condensed tomato bisque, and black pepper. Pour this sauce evenly over the filled manicotti shells, ensuring they are well-covered.
7. Bake, uncovered, for about 30 minutes, or until the sauce is bubbly and the filling is heated through. Sprinkle the shredded Italian cheese blend over the top.
8. Return the dish to the oven and bake for 2 to 3 more minutes, just until the cheese is perfectly melted and gooey. Let the manicotti stand for 10 minutes before serving to allow it to set.
Nutritional Information
• Nutritional Facts
• PER SERVING: 411 calories, 13 g total fat (6 g saturated fat), 74 mg cholesterol, 1,383 mg sodium, 53 g carbohydrates, 4 g fiber, 21 g protein.
Pro Tips
• Boil pasta until just al dente before adding it to the casserole. It will continue to cook in the oven, and this prevents it from becoming mushy.
• For an even creamier filling, use firm or extra-firm silken tofu and press it for 15-20 minutes to remove excess water before mashing.
• Make filling easier by transferring the tofu mixture to a large zip-top bag. Snip off one corner and use it as a piping bag to fill the manicotti shells cleanly and quickly.
• Boost the veggies by adding 1 cup of finely chopped spinach (squeezed dry if frozen) or shredded zucchini (squeezed to remove moisture) to the tofu mixture.
FAQ
Q: Can I make this tofu manicotti vegan
A: Yes, you can easily adapt this recipe to be vegan. To replace the egg, you can simply omit it as the tofu mixture is quite firm on its own. For the cheese, substitute the Parmesan with 2-3 tablespoons of nutritional yeast in the filling and use your favorite brand of shredded vegan mozzarella or Italian blend for the topping.
Q: Is this vegetarian manicotti a good source of protein
A: Absolutely! This dish is packed with protein, offering approximately 21 grams per serving. The primary protein source is the soft tofu, which serves as a hearty and satisfying replacement for traditional ricotta cheese, making it a complete and filling meal.
Q: How do I store and reheat leftover manicotti
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, you can place individual servings in the microwave or, for best results, cover the baking dish with foil and warm it in a 350°F (175°C) oven for 15-20 minutes, or until heated through.
Q: What can I use instead of mushrooms in the filling
A: If you’re not a fan of mushrooms, you can easily substitute them. Try using 1 cup of finely chopped spinach (squeezed dry if frozen) or shredded zucchini (with excess moisture squeezed out) as suggested in the Pro Tips. Finely chopped roasted red peppers or artichoke hearts would also be delicious additions.
