Tofu Spinach Manicotti

SUNDAY
Sauce:
Chop a medium onion and 2-3 cloves garlic. Saute in 1/4 cup olive oil for 5 minutes. Add herbs: 1 tablespoon basil, 1 teaspoon oregano, 1 teaspoon thyme and saute until fragrant. Add two 28-oz cans of diced tomatoes. Simmer uncovered for 30 minutes. Add 1/2 cup dry red wine. Salt and pepper to taste.

Filling:
Squeeze excess moisture from a 1-lb brick of firm tofu (press between paper towels). Crumble tofu into a bowl and add 2 beaten eggs. Thaw and drain (press out water) one package of frozen spinach and add to tofu. Add 1 teaspoon basil, 1 teaspoon oregano, 1 clove minced garlic, 1 teaspoon salt, and 1/4 teaspoon pepper.

Assemble:
Pour about a cup of the sauce into the bottom of a 9x13 baking dish. Stuff uncooked manicotti shells with the spinach/tofu mixture. Arrange the manicotti in a single layer over the sauce. Top with the remaining sauce, making sure to cover all the shells. Cover tightly with foil and bake at 350 for an hour.

Add some part skim milk mozarella
Enjoy!

Serve with fresh bread and salad