Recipe(tried): You're welcome, here's Tofu Manicotti

This is very good, doesn't cut out the dairy, but adds the benefit of soy!

MARVELOUS MANICOTTI

1 cup finely chopped mushrooms
1 cup finely chopped onions
9 ox. Medium firm tofu, sliced and well drained
1 cup part-skim ricotta cheese
4 oz. shredded part-skim mozzarella cheese (1 cup)
2 Tablespoons grated Parmesan cheese
1 Tablespoon dried parsley
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/8 teaspoon pepper
8 oz. manicotti, uncooked
32 oz. meatless spaghetti sauce
1 cup water

Heat a small nonstick skillet over medium heat. Add mushrooms and onions. Cook, stirring frquently, until nicely browned, about 15 minutes. (Mushrooms and onions will be crisper without using oil.) Place tofu in large bowl and mash with fork. Add cheeses, spices and mushroom mixture. Mix well. Stuff into uncooked manicotti, using 1/4 cup mixture for each one. Preheat oven to 375. Lightly oil a 9x13 pan or spray with nonstick spray. In a large bowl, mix sauce and water well. Spread 1 cup sauce in bottom of prepared pan. Arrange filled manicotti in a single layer over sauce. Spoon remaining sauce over manicotti. Cover with foil and bake 50 mintutes. Uncover and bake 10 more minutes. Serves 6.