Spinach and Tofu Manicotti Recipe

Name: Spinach and Tofu Manicotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box Manicotti Shells, 8 Ounce Box; 16 ounces, weight Extra Firm Tofu; 2 Tablespoons Olive Oil; 1 Tablespoon Dried Oregano; 1/2 teaspoons Black Pepper; 1 teaspoon Garlic Salt; 1 teaspoon Salt; 1 teaspoon Chopped Garlic; 1 Tablespoon Ground Flax Seed; 8 ounces, weight Frozen Spinach, Thawed; 1 jar Tomato Sauce, 14-16 Ounce Jar; 1 cup Shredded Mozzarella

Servings: persons

1 box Manicotti Shells, 8 Ounce Box
16 ounces, weight Extra Firm Tofu
2 Tablespoons Olive Oil
1 Tablespoon Dried Oregano
1/2 teaspoons Black Pepper
1 teaspoon Garlic Salt
1 teaspoon Salt
1 teaspoon Chopped Garlic
1 Tablespoon Ground Flax Seed
8 ounces, weight Frozen Spinach, Thawed
1 jar Tomato Sauce, 14-16 Ounce Jar
1 cup Shredded Mozzarella

1
Cook manicotti tubes in salted boiling water for 7 minutes, drain, and lay tubes on foil until ready to use.
2
Drain tofu, place block between two pieces of paper towels and pat dry.
3
Cut block into eight cubes and place in food processor.
4
Add in olive oil, oregano, pepper, garlic salt, salt, chopped garlic, and ground flax.
5
Pulse until tofu has the appearance of ricotta cheese and spices are well mixed.
6
Add in the spinach, pulsing a few more times until well combined.
7
Preheat oven to 350F.
8
Pour half a cup of tomato sauce in the bottom of a 7 x 11 baking dish.
9
Stuff manicotti tubes with tofu mixture, laying them in a single layer in the baking dish.
10
Repeat until all tubes are filled.
11
Pour remaining tomato sauce over top of tubes, cover dish with foil.
12
Bake for 35 minutes, remove foil, top with cheese and bake for another 10 minutes.
13
Remove from oven and let cool for 5 minutes before serving.

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 box Manicotti Shells, 8 Ounce Box, 16 ounces, weight Extra Firm Tofu, 2 Tablespoons Olive Oil, 1 Tablespoon Dried Oregano, and more.

Yes, Spinach and Tofu Manicotti falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach and Tofu Manicotti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions