Manicotti or Stuffed Shells
One box of dried manicotti shells
One packet of extra firm tofu, frozen and thawed
nutmeg 1/2 teaspoon
½ cup of raw unsalted cashews soaked in as a little almond or soy milk as necessary to soak them
juice of 1/2 lemon
Two tablespoons of chia seeds soaked in four tablespoons of warm water
Homemade sauce (see my eggplant bake receipe), will need at least three large cans
Squeeze out as much of the water as possible from the thawed tofu. Crumble with your hand. Add four tablespoons of nutritional yeast, ½ teaspoon of salt, ¼ teaspoon of pepper, and two to three tablespoons of fresh, chopped Italian parsley, nutmeg, and lemon juice.
Take the soaked cashews and grind into a smooth paste. You can do this in your blender if it has a small container or you may have to do using a mortar and pestle (watch my ravioli video to see). Add the cashew puree and soaked chia seeds to the tofu mixture. Mix well.
Gently stuff each individual manicotti shell with the filling. Take a large, deep glass baking dish. Pour a generous layer of sauce on the bottom. Line up the stuffed manicotti and cover with another generous layer of sauce. Cover with aluminum foil and bake for at least 45-55 minutes at 350degrees or until the shells have cooked through.
Dr. Padma Garvey
The plant-based Doctor Mom