The Model Vegan: Eggplant Manicotti

Cooking Time 30-40 minutes

1 Large Organic Eggplant

1 16oz Can of Organic Tomato Sauce

4 Organic Garlic Cloves* 

1/2 Large Organic Onion, diced

8 oz Organic Extra Firm Tofu

2 Tbs Extra Virgin Olive Oil

Crushed Red Chile Flakes to Taste

Sea Salt to Taste

Organic Oregano to Taste

Organic Basil to Taste

Thinly slice the Organic Eggplant on a Mandoline Slicer into long thin strips

In a food processor combine Onion, Drained and Cubed Extra Firm Organic Tofu, Basil, Oregano, Salt and water until creamy (add chile flakes here too if you like) Saute Garlic with Extra Virgin Olive Oil, Crushed Red Chile Flakes to taste over medium heat add Tomato Sauce and herbs/salt to taste.  Stir and cover with lid for 5 minutes, reducing the heat to low.
*My sister does not add any garlic to her sauce in this recipe

Roll individual slices of Eggplant into a tube with room for filling. Fill Eggplant completely with Tofu mixture. Place some sauce in the bottom of your baking dish, then arrange the Eggplant Manicotti in rows.

Once the baking dish is filled, cover with all of the remaining tomato sauce. Bake for 20 minutes at 4oo degrees. After 20 minutes reduce the heat to 350 degrees and bake for another 15-20 minutes.  Test the Eggplant with a toothpick,  the toothpick should slide through the Eggplant without any resistance.  Bake longer at 350 degrees if necessary.

 

http://www.youtube.com/watch?v=uDGWg8pXcss

The Model Vegan