12 manicotti, cooked al dente
2 packages (10 ounces) frozen chopped spinach, thawed
2 cups firm tofu, drained and crumbled
2 scallions, minced
2 tablespoons fresh lemon juice
1 teaspoon minced fresh dill or 1/4 teaspoon dried dill
1/4 teaspoon ground nutmeg salt
freshly ground pepper
2 tablespoons corn oil
2 tablespoons flour
2 1/2 cups hot rice milk
2 tablespoons tomato paste
1 cup silken tofu, drained
1 cup fresh bread crumbs
2 tablespoons margarine, melted
1 cup grated soy mozzarella
Drain the cooked manicotti in a colander and run under very cold water to stop cooking process. Reserve.
Squeeze the spinach in a towel to remove as much liquid as possible. Place in a bowl, add the firm tofu, scallions, lemon juice, 1/2 of the dill, nutmeg, and salt and pepper to taste.
Heat the oil in a medium saucepan over medium heat, stir in the flour, and cook 2 minutes. Reduce the heat to low. Whisk in the hot rice milk and tomato paste. Cook 2 minutes longer. Stir in the silken tofu, remaining 1/2 teaspoon dill, and salt and pepper to taste. Remove the sauce from the heat.
Preheat the oven to 350 degrees. Spray a 9x13-inch baking dish with vegetable cooking spray. Spread a layer of the sauce in the dish. Stuff the manicotti with the spinach mixture, using a small spoon, being careful not to overstuff. Place the stuffed manicotti in a single layer in the prepared dish. Spoon the remaining sauce over the manicotti.
In a small bowl, combine the bread crumbs and margarine with a fork; blend in the soy cheese. Sprinkle over the casserole. Cover with foil, and bake for 30 minutes. Uncover, and bake 10 more minutes to allow the top to become golden brown.