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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.
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