Preparation

Preheat oven to 350°F (175°C). Drain spinach and squeeze out remaining water. Set aside. In a large skillet, sautè olive oil, onion, garlic and mushrooms over medium heat for about 10 minutes or until onions are transparent and liquid from mushrooms has evaporated. Add spinach to onion mixture and sautè over low heat for 1 to 2 minutes. Remove from heat and set aside. In a large bowl, mix together tofu, lemon juice, salt, and pepper. Mash well with a potato masher or fork. Add contents of skillet to tofu mixture. Mix well, using your hands if necessary to combine all of the ingredients thoroughly. Oil a medium-sized, rectangular baking pan or decorative casserole dish. Spoon 1/2 to 3/4 cup (120 to 180mL) tomato sauce onto the bottom of the pan. Spread evenly. Fill manicotti tubes with tofu mixture. Place manicotti side by side in baking dish and cover with remaining tomato sauce and sprinkle lightly with nondairy Parmesan cheese. Cover pan loosely with aluminum foil; bake for 30 minutes. Remove foil for the last 10 minutes of baking time. Allow manicotti to cool for approximately 15 minutes before serving. Garnish with chopped parsley.