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.
  Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you
  by Karen Mintzias