Tofu Manicotti (Newkirk)

This vegan manicotti swaps the usual ricotta filling for mashed tofu seasoned with garlic, lemon juice, olive oil, soy milk, and parsley. The result is surprisingly close to the real thing: creamy, herbed, and savory inside tender pasta tubes, all baked under a blanket of spaghetti sauce.

Lemon juice is the ingredient that bridges the gap between tofu and ricotta. It adds the tangy brightness that cheese naturally has, and the sugar rounds off any bitterness. Mashing the tofu rather than blending it keeps the texture chunky and ricotta-like instead of smooth and hummus-like. Chopped spinach folded in adds color and earthy flavor to the filling.

Kitchen Tips

• Pat the tofu very dry before mashing. Excess water makes the filling runny and the manicotti soggy.
• Use firm tofu for a chunkier, more ricotta-like filling, or soft tofu for a creamier, smoother texture.
• Be gentle when filling the cooked manicotti shells. They tear easily. A small spoon or piping bag works best.
• Line the pan with sauce before placing the filled shells. This prevents sticking and steams the pasta from below.

Variations

• Add nutritional yeast to the tofu mixture for a cheesy, umami flavor boost.
• Mix in sun-dried tomatoes and fresh basil for a Mediterranean-style filling.
• Use jumbo shells instead of manicotti tubes for easier stuffing.