Title: Tofu manicotti (newkirk)
 Categories: Main dish, Vegetarian
      Yield: 4 Servings
 
      1 lb Manicotti
      2 lb Tofu (firm or soft)
           -- patted dry and mashed
      2    Garlic cloves; minced
    1/2 c  Soy milk
      2 tb Olive oil
      2 tb Lemon juice
      1 tb Sugar
           Salt and pepper; to taste
      2 tb Minced fresh parsley
      1 c  Chopped fresh spinach (opt.)
      4 c  Spaghetti sauce
           -- homemade or commercial
 
  Prepare the manicotti according to package directions. Gently drain
  and rinse the noodles.
  
  Preheat the oven to 350 F degrees.
  
  In a large mixing bowl, stir together the mashed tofu, garlic, soy
  milk, olive oil, lemon juice, sugar, salt, pepper, parsley and
  spinach, if using.
  
  Line a 9 x 13-inch pan with 2 cups of the spaghetti sauce. Gently
  spoon the tofu mixture into each manicotti until they are all full.
  Place the filled manicotti noodles in one layer on top of the
  spaghetti sauce. Pour the remaining sauce over the stuffed noodles.
  Cover the pan tightly with aluminum foil and bake for 30 minute, or
  until the sauce bubbles.