Preheat oven to 350°F. Drain and pat tofu dry. Mash the tofu with a fork to break up. Lightly beat egg whites and stir in ricotta cheese, romano, parsley, salt, pepper and tofu.
Spoon 3 tablespoons of the cheese mixture into each manicotti shell. Arrange filled shells in a 13 x 9 x 2 baking dish.
In a medium bowl, stir together undrained tomatoes, tomato sauce, basil, sugar and garlic powder. Pour mixture over shells. Bake at 350°F for 25 to 30 minutes until well heated. Sprinkle with mozzarella and let stand 5 minutes before serving.
Per Serving: 296 Calories
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