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Fill manicotti shells with roasted eggplant and spinach tofu and you've got a great vegan Italian meal to serve your family.
Vegan Eggplant Manicotti
8 manicotti shells
1 large eggplant, ends trimmed, peeled, cut into 1/2-inch slices
3 tablespoons olive oil, divided
Salt and freshly ground black pepper
1 pound firm tofu
2 tablespoons ground flax
3 cloves garlic, minced
4 cups spinach leaves
6 to 7 fresh basil leaves, minced
2 to 3 cups your favorite tomato sauce
1 cup shredded vegan cheese
Cook manicotti shells according to package directions. Drain and set aside.
Meanwhile, preheat oven to 400 degrees F.
Brush egglant with half of the olive oil and season with salt and pepper. Place slices on a large baking sheet and roast for 15 to 20 minutes or until tender and lightly browned. Set eggplant aside until it is cool to the touch.
Lower oven heat to 350 degrees F. and spray a medium baking dish with cooking spray.
While the eggplant is cooling, mash tofu with flax and set aside.
Heat remaining oil in a skillet over medium heat. Add garlic and spinach, stirring to combine. Cover skillet and let spinach steam for 2 to 3 minutes, stirring occasionally, until spinach is wilted.
Transfer spinach to a cutting board and chop. Add spinach to tofu and stir to combine.
Transfer eggplant to a food processor and pulse to coarsely chop. Add tofu, basil, and salt and pepper to taste, pulsing to combine.
Spread a thin layer of tomato sauce on the bottom of the baking dish.
Fill manicotti shells with eggplant mixture and arrange in the baking dish. Pour remaining sauce over manicotti and sprinkle with cheese.