Ganja Tofu & Spinach Manicotti


By The Mandersons



  • 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


  • 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)


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.

OCC Staff

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