Manicotti

Ingredients:
1 box manicotti noodles
1 pound firm tofu
1 package Soya Kaas Mozzerella cheese (or you can use a different kind of cheese, we usually just pour our cheese sauce on top instead of getting real or Soya Kaas cheese, because it's kind of expensive; use what works for you)
pasta sauce
1 Tablespoon dried parsley
1 teaspoon garlic powder
1/2 teaspoon sea salt

(The image on the left is what an uncooked manicotti noodle looks like so you'll know what kind to get at the store... with all those confusing Italian names it can be hard to remember sometimes exactly what the name is!)

Directions:
Cook manicotti noodles according to the directions on their box. Mix tofu with dried parsley, garlic powder, 1/2 cup pasta sauce, and 1 cup of shredded mozzerella cheese (or, if you'd rather just pour cheese sauce on top, skip adding the shredded mozzerella cheese). Stuff noodles with tofu mixture. Spread some spaghetti sauce on the bottom of the casserole dish. Layer stuffed manicotti noodles in the dish. Pour spaghetti sauce over top of the noodles, and then cover with the rest of the grated cheese (or cheese sauce). Bake for 20 minutes at 35o degrees.

Note: This recipe is from the Vegetarian Cooking School Cookbook by Charise Vierra. I added a few things about the cheese sauce in case you couldn't tell. :) There are a bunch of other great recipes in there, and I'll be posting more from it soon.