In 5-quart or larger electric slow cooker, combine onion, celery, garlic, and herb seasoning. In a large bowl, combine tofu, spinach, Parmesan cheese, salt and pepper; mix well. Stuff manicotti with tofu filling. Arrange filled manicotti in a single layer over onion mixture in cooker. In bowl you used for filling, mix tomato sauce and wine; pour over manicotti. Cover and cook at low setting until manicotti are tender when pierced and no raw, starchy flavor remains (4-6 hours). Sprinkle with mozzarella cheese. Increase cooker heat setting to high; cover and cook until cheese is melted (about 15 more minutes). Makes 6 servings. From Maria Rost Rublee
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|Serving Size: 1 Serving (218g)|
|Recipe Makes: 6|
|Calories from Fat: 58 (24%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 13.9mg||4 %|
|Sodium 198.3mg||7 %|
|Potassium 584.3mg||15 %|
|Total Carbohydrate 30.3g||9 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 25.4g|
|Protein 12.9g||18 %|
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Calories per serving: 239
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