Mangia Manicotti

(Adapted from a recipe on VegWeb.com)

Ingredients:

1 tablespoon olive oil
1/2 onion, small dice
2-3 cloves garlic, minced
3-4 oz. frozen spinach, thawed and drained
1 lb. regular soft tofu, pressed of excess water
1 oz. sundried tomatoes, soaked in hot water until soft, coarsely chopped (reserve the soaking liquid)
2 tablespoon reserved soaking liquid
2 tablespoon lemon juice
salt and pepper to taste
3 cups tomato sauce
1 box manicotti tubes, boiled until slightly softened, but not limp
Mozzarella and/or Parmesan cheese

Directions:

Saute onion in oil over low to medium heat until slightly golden, about 5-7 minutes. Halfway through, add the garlic. If the onion is sticking to the pan, add a splash of reserved sundried tomato liquid or vegan white wine. Add spinach and cook until softened. Remove from heat. Crumble tofu into a food processor; add sundried tomatoes, soaking liquid, lemon juice, salt and pepper and pan mixture. Blend, scraping down sides, until very well mixed. Remove from processor and refrigerate in covered bowl for at least an hour. Fill each shell with about 2 oz. filling. Lightly layer a baking dish with tomato sauce. Line up stuffed shells and cover with remainder of tomato sauce. Sprinkle cheese on top. Cover and bake for about 30 min. in pre-heated oven at 325 F. Tastes best if you let the flavors marry for several hours.

The filling also makes a good layer in lasagna.