Handmade manicotti with mushroom, herb tomato sauce and cashew, miso white sauce.

Stuffed with tofu, baby greens and miso, a rich and impressive dish that’s less complicated than it looks. This makes four manicotti.

For the manicotti shells
1 cup heaping semolina flour
A pinch coarse sea salt
1/3 cup cool water
2t olive oil
2 liters boiling water with 1T coarse sea salt

For the filling
1lb extra firm tofu, drained and pressed if necessary
2T unsweetend soy milk
1/2T white miso
1/4 cup sesame seed butter (or cashew if you would prefer a milder taste)
2t milled flax seed
1/4t black salt
1/4 cup nutritional yeast
1 cup loose baby greens (I use a mix of spinach and kale), minced
Sea salt and black pepper to taste
A pinch of nutmeg if you like

For the red sauce
2T cooking oil
2 scallions, minced (3-4″ green reserved for garnish)
1T dried basil, rubbed
1/2t dried thyme, rubbed
1/2t dried oregano, rubbed
2T fresh garlic, minced
2 large cremini mushrooms, stemmed and diced (1/2″)
2T red wine
2 cups passata (tomato puree)
Sea salt and black pepper to taste

For the white sauce
1 cup scant unsweetened soy milk
1/2T white miso
1/2T white vinegar
1/2T fresh garlic, minced
2T cashew butter (use sesame seed butter for more flavour)
2T nutritional yeast
1t dried oregano, rubbed
4t tapioca flour whisked with 1T cold water
Sea salt and black pepper to taste


First, make the dough.
Mix the wet ingredients, mix with the dry, mix the wet and the dry and knead until a smooth dough forms, and then another 5 minutes.
Cover with a damp cloth and let rest for 30 minutes (it can rest longer), make the filling, next.
In a food processor (or by hand), mince the tofu, soy milk, white miso and other ingredients except the greens until you have a thick, moist filling.
Puree about 1/3 to 1/2 of the filling until smooth, and stir with the rest of the filling to combine.
Hand-mince the greens, stir with tofu mixture until well combined.
Season to taste, set aside and make the tomato sauce.
Bring the oil and sea salt to heat on medium high.
Add the scallion and saute for 2 minutes.
Add the garlic and herbs and saute for 1 minute.
Add the mushrooms and saute for 3-5 minutes until the mushrooms and the pan starts to lightly brown.
Add the red wine and deglaze.
Add the passata and return to a low simmer.
Reduce by about 1/4.
Remove from heat, and set aside.
While the sauce cooks, make the manicotti.
In a large pot, bring the water to a boil with the 1T sea salt.
Roll out the dough on a floured board to 1/8″ thickness, making the dough as close to a rectangle as you can.
Cut the dough in rectangles approximately 6″ long by 4″ wide.
Trim the ends of each quarter sheet so that they have a point in the middle at the bottom and the top — the outside edges of the manicotti should be about 1″ shorter than the inside point in the middle.
Roll the pasta gently a sushi mat (or similar surface designs for ridging pasta) to lightly ridge the dough.
Roll each piece of dough into a long tube carefully with your fingers with the ridged side facing out.
Pinch the outer edges of the dough into a firm seam.
Repeat until you have four manicotti shells.
Add each to the boiling water, and gently stir until all are added.
Boil until the manicotti float and are done (about 3-5 minutes), being careful not to overcook.
Drain the manicotti, run under cool water until they are cool enough to handle and carefully fill.
Filling the manicotti can be tricky. You can either use a piping bag to do this, or carefully spoon the manicotti full of filling — they should be a little overloaded.
When all four manicotti are filled, preheat the oven to 375F and assemble the dish.
Season the tomato sauce to taste.
Then, to a small baking dish with a lid, add 1/4 cup tomato sauce.
Layer in the manicotti and cover evenly with the remaining red sauce.
Cover the baking dish with its lid.
Bake for approximately 30 minutes or until the sauce is looking quite thick and rich.
If the sauce is looking a bit watery, uncover and bake an additional 10 minutes.
While the manicotti bakes, make the white sauce.
In a small sauce pan, bring the soy milk to a light simmer.
Add the white miso, white vinegar, garlic and sesame seed butter and puree until smooth.
Simmer on medium low for 10 minutes uncovered.
Puree the sauce to homogenize and return to a light simmer.
Add the dried oregano.
Whisk the tapioca with water until dissolved.
Stirring continuously, add the tapioca mixture to the sauce slowly until thickened.
Set aside and allow to cool for about 10 minutes.
Remove from the manicotti from the oven, let stand 10 minutes to cool, and carefully dish out the manicotti.
Season the white sauce to taste and spoon it over over each manicotti.
Garnish with sliced scallion and other herbs of your choice and serve.

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