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Tofu ricotta:

  • 1 (350 grams) block extra-firm tofu
  • 1/4 cup (15 grams) nutritional yeast
  • 3 tablespoons olive oil, divided
  • 1 tablespoon maple syrup
  • 1 clove garlic, minced
  • 1 teaspoon lemon juice
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • Black pepper


  • 8 manicotti pasta
  • 3 tablespoons olive oil, divided
  • 1 onion, minced
  • 1 (142 grams) package baby spinach
  • 1 eggplant
  • Salt
  • 6 cups (1.5 liters) tomato sauce


Tofu ricotta:

  1. Add all the ingredients to the bowl of a food processor. Pulse to coarsely grind. 


  1. Cook the manicotti according to the package instructions.
  2. Preheat the oven to 375°F (190°C).
  3. In a skillet over medium heat, 1-1/2 tablespoons oil, then add the onions and sweat for four minutes.
  4. Add the baby spinach and keep cooking for two minutes.
  5. Add the spinach mixture to the tofu ricotta. Stir to combine. Set aside.
  6. Cut the eggplant into thick slices (two centimeters). Generously season the eggplant slices with salt.
  7. In the same skillet over medium heat, heat the remaining 1-1/2 tablespoons oil, then add the eggplant slices and fry for seven minutes, until softened, flipping halfway through.
  8. Lay the eggplant slices flat in the bottom of a baking dish.
  9. Transfer the tofu ricotta mixture to a piping bag, then fill the manicotti.
  10. Set the filled manicotti over the eggplant slices, then pour the sauce over top.
  11. Bake for 45 minutes. Enjoy. 


Excerpted from The Buddhist Chef by Jean-Philippe Cyr. Copyright © 2019 Jean-Philippe Cyr. Photography by Samuel Joubert. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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