Boil manicotti noodles in salted and oiled water for 7 minutes.

Preheat oven to 350 degrees F (175 degrees C).

While noodles are boiling, press and drain the tofu.

Crumble the tofu and mash it together with thawed and drained spinach, nutritional yeast, minced garlic, minced shallot, white miso, salt, and pepper.

Drain the manicotti noodles.

Using a small spoon, carefully spoon the tofu mixture into the cooked noodles.

Spread 1/4 cup of marinara sauce in an 8x11 inch ungreased baking dish.

Layer the stuffed noodles over the sauce in the baking dish.

Cover the noodles with the remaining marinara sauce.

Cover the baking dish with foil and bake for 30 minutes.

Remove the foil cover and bake for an additional 10 minutes, or until bubbly and lightly browned.