Not your mom's manicotti

This stuffed manicotti uses tofu ricotta cheeze, topped with a faux meaty sauce, and served with Daiya cheezey garlic bread. Such good cookin and all vegan.
Here's what you need:


First, boil the noodles for about 10 minutes and set aside. Then, make the tofu ricotta

Tofu Ricotta Ingredients:
1/4 Diced shallot
Minced fresh garlic
Extra tirm tofu, drained and crumbled
Salt/pepper
Basil
Oregano


Combine all ingredients in a food processor until it has a creamy, ricotta-like texture.


Stuff the manicotti noodles with the tofu ricotta (We had to slice them to make it easier to stuff).



Then make the sauce

"Meaty" Red Sauce Ingredients:
1/4 Diced onion
Minced fresh garlic
Olive oil
Frozen ground crumbles
Sliced crimini mushrooms (or whatever type)
Organic tomato sauce
Basil
Thyme
Oregano
Salt/pepper
Cayanne (just a little)
Agave nectar (just a little, to cut the acidity)

Saute the onions and garlic first in some oil, then add the frozen crumbles. When they are warm, add the sauce and the rest of the ingredients.


Then top the noodles with the sauce, grated cheeze, and a little bit more tofu ricotta.


Cover with tin foil and bake on 375 for about 35-40 minutes. Remove the tin foil at the end so that it melts.


We also made cheezy garlic bread because we went to whole foods today and got 2 types of Daiya! Yum!



The whole meal was so delicious words can't even describe!
My plate:

Chris' plate: