International Vegetarian Union (IVU)
IVU logo
Recipes Around the World International Vegetarian Union
Vegan Italian Recipes
Contributed by Vegetarians and Vegans from around the world
Use these links to buy from amazon and IVU gets up to 10%!

Tofu Ricotta & Manicotti
From: Kayemtea

The only vegan lasagna I've ever attempted was a black bean lasagne I converted from a Pillsbury recipe, and I was pretty impressed with the tofu ricotta I used:

  • 1-1/2 packages silken tofu (12.3 oz)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 2 teaspoons energy egg replacer (without liquid)
We also had tofu manicotti for Christmas Eve, and I really liked it, as did all the meat eaters and ovo-lacto vegetarians in the family.
Here is the tofu filling recipe from the Five Loaves cookbook that can be used in lasagna or manicotti:
  • 5 cups shredded zucchini
  • 3 cups mashed firm tofu (we used a combo of silken and reg.)
  • 1 small onion, diced
  • 1-1/2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 2 teaspoons basil
  • 1-1/2 Tablespoons McKay's Chicken Seasoning (you'll probably have to use a substitute ingredient as you have to special order this without whey or MSG, but it's worth figuring out because this filling is so good!)
1. Place onion and shredded zucchini in a saucepan with 2 T. water and simmer for 5 minutes.

2. Meanwhile, mash tofu and add seasonings. Stir in the zucchini and onion. Makes approximately 6 cups.