1 tablespoon olive or canola oil
1 onion, minced
3 cloves garlic, minced
10 ozs. fresh spinach, chard, or kale, washed, de-stemmed, and chopped
1 lb. firm tofu, divided
1/4 teaspoon nutmeg
1/4 teaspoon salt, or to taste
8 ozs. dry manicotti, cooked until al dente
2 cups tomato sauce
1 cup fresh bread crumbs (process 2 slices bread in a blender or food processor)
Preheat oven to 350 degrees. Lightly oil a 9″ x 13″ baking dish. Set aside. In a large pan, sauté onion and garlic in oil for 3 minutes. Add spinach, chard, or kale, cover, and steam until greens are wilted. Transfer to a mixing bowl, and add half of the tofu (8 ounces), crumbled, nutmeg, and salt. Set aside.
In a food processor, blend the remaining 8 ounces of tofu until smooth. Add to vegetable mixture and stir to combine.
Fill cooked manicotti tubes with tofu mixture, and layer filled manicotti in prepared pan. Pour tomato sauce evenly over everything. Bake, covered, for 30 minutes. Sprinkle bread crumbs over the top, and bake, uncovered, for 10 to 15 minutes, or until bread crumbs are toasted.