So what's the secret? Two things make this amazing.
1) You don't need to pre-cook your noodles so they are super easy to stuff.
2) You use a tofu base instead of ricotta exchanging the approximately 340 per cup skim ricotta for the 175 per cup tofu.
Oh, and I'll mention too that I tagged this one as a freezer cooking recipe because it's perfect to make in foil pans, freeze and thaw for two days in the fridge (getting in the 24 hours stand time) and then cook. Love it!
To start you make the ricotta tofu ahead (even the day before and let it sit in the refrigerator.) This was a recipe I originally got from The Ultimate Uncheese Cookbook which I highly recommend if you're trying to go no dairy and love cheese like I do.
Ricotta Tofu cheese
Now for the Manicotti...
1 jar of spaghetti sauce of your choice
1 recipe of tofu ricotta cheese (or use regular ricotta if you prefer)
1 box of manicotti tubes
mozzarella (regular or non-dairy) if desired
|Tubes waiting to be filled|
|Ready for the Oven-ate the final before I got a picture, oops|