Ganja Tofu & Spinach Manicotti

By The Mandersons

Ingredients:

Sauce:

• 2 small onions chopped
• 2 cloves garlic minced
• ¼ cup cannabis infused olive oil
• 2 (28-ounce) cans Italian style tomatoes, drained
• ½ cup dry red wine
• 1 tablespoon dried basil
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme

Filling:

• 10 ounces fresh spinach
• 1/4 cup cannabis infused olive oil
• 1 teaspoon basil
• 1-2 teaspoons lemon zest
• 1 (1-pound) package tofu
• 2 eggs, beaten
• 1-2 cloves garlic minced
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 package large manicotti shells (14)
• Parsley (garnish)

Directions:

For sauce: Saute onions and garlic in the cannabis infused olive oil for 5 minutes. In a bowl, cut up the drained tomatoes and add to the onion mixture. Simmer uncovered for 30 minutes. Add wine and seasonings and simmer for an additional 5 minutes.

For filling: Wash spinach thoroughly. Chop spinach finely and saute in cannabis olive oil with basil and lemon zest until wilted. Rinse, drain, and squeeze excess moisture out of tofu; pat dry. In a medium bowl, crumble tofu and add beaten eggs, salt and pepper. Add the spinach mixture and stir. Set aside.

To assemble: Pour one cup of the sauce into the bottom of a 9 x 13 baking dish. Stuff uncooked manicotti shells with the spinach and tofu mixture. Arrange the stuffed manicotti over the sauce in a single layer. Top with the remainder of the sauce making sure to cover all the shells. Cover tightly with foil and bake at 350 degrees for 1 hour.