I bought a package of manicotti from Granville Island the other day and had to come up with something to stuff it with.  Here’’s the recipe I came up with:

• 1  block medium firm tofu
• 1  package vegan gourmet cheese (mozzarella)
• 2  stalks celery
• 2  stalks scallion
• 8-10  fresh shitake mushrooms
• ground mustard seeds
• salt & pepper
• nutritional yeast
• rosemary
• flat leaf parsley
• 12  roma tomatos
• 1  cup of white wine

Preheat oven at 350 degrees.  Open the package of tofu. Drain and crumble it into a large bowl.  Open the package of gourmet vegan mozzarella cheese and grate it. Add it to the bowl.

Chop up the scallion.  De-vein the celery and dice it.  Dice the shitake mushroom, stem and all.  Add everything to the bowl.  Add the ground mustard seed, chopped herbs, salt and pepper, nutritional yeast and drizzle olive oil all over and mix with a spoon.  I’m purposely leaving out how much of each of the above ingredients to add because I’m terrible with measuring.  I prefer to taste as I add the ingredients and stop when I  think it tastes good.  Boil the pasta until al dente.  drain it and set it aside.Take the roma tomatoes and chop it up roughly.  heat up a pan, add olive oil and put the tomatoes in the pan.  Let it cook for two minutes then pour in a cup of white wine or water, put the cover on and let it simmer on low heat for 3-5 minutes or until the tomatoes are softened.  Add salt and pepper to taste. Remove from heat and set aside.Stuff the manicoti with the tofu mix you just made and line the stuffed manicotti up in a bake dish.
Once the back dish is filled up, pour the tomoato sauce over the top.  Cover the stuffed manicotti evenly with the tomato sauce.Drizzel with olive oil.  Put the dish in the oven for 40 minutes.  Remove from oven and serve!