This Vegan Manicotti with Tofu Ricotta and Roasted Red Pepper is rich and comforting. It’s simple to make, yet so delicious!

How to Make Vegan Manicotti

First, you make tofu ricotta by mixing firm tofu, nutritional yeast, basil, lemon juice, olive oil, and salt and pepper. This can be made the day before.

Roast a red pepper by cutting it in half, laying it on a parchment lined baking sheet, and drizzle olive oil on top. Roast in the oven until charred.

After it cools, peel most of the skin off. (Some charred skin adds a smoky flavor.) Slice, and mix with tofu ricotta.

You can also roast the red pepper the day before to make things easier.

Cook manicotti noodles as per instructions. I only cooked mine for 4 minutes because they will be baked later.

Fill a baking dish with marinara sauce. Using a piping container, piping bag, or a ziplock bag with the corner snipped off, fill each manicotti noodle and place on top of marinara sauce.

Top with marinara sauce and shredded vegan mozzarella, if using. Cover the baking dish with aluminum foil and bake in the oven.

Other Recipes with Tofu Ricotta

This Vegan Manicotti with Tofu Ricotta and Roasted Red Pepper is rich and comforting. It's simple to make, yet so delicious! Click To Tweet

Tips for Making Vegan Manicotti

Since there are a few steps to this recipe, I find it easier to do a couple of the steps ahead of time. The tofu ricotta and roasted red pepper can be made the day before.
If you’re pressed for time, you can use a store-bought roasted red pepper instead of roasting it yourself.
If you are using a ziplock bag with the corner snipped off, place it in a measuring cup to fill it.
Before filling the manicotti, you’re going to want to push all the filling to one corner of the bag. Use a spatula or other kitchen tool to press on the bag and move it to the corner. This will ensure you’re getting all the filling.
If you have a couple of extra noodles that didn’t get filled, you can fill them with shredded vegan mozzarella so they don’t go to waste.
Pour marinara sauce on top of the noodles. The marinara sauce is not only for taste, but the noodles need the moisture so they don’t dry out.
Cover the baking dish with aluminum foil. This prevents the noodles from drying out and getting crispy. The aluminum foil acts as a tent to steam the dish.

Can This Vegan Manicotti Be Made Ahead of Time?

Absolutely! You can also make the tofu ricotta and the roasted red pepper in advance and make the manicotti the day after.

I ate the vegan manicotti for about 5 days in a row and it tasted great each time.

Vegan Manicotti Recipe

This Vegan Manicotti has a tofu ricotta and roasted red pepper filling that is to die for! The whole family will love this recipe.

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I love these Pyrex baking dishes! I used a 7 1/2″ x 9 1/2″ baking dish for this recipe. It’s great because it comes with a cover, so I can put it in the fridge without having to switch out the container first.