Potato Cannelloni | Tofu Ricotta | Puttanesca | Potato Recipes

Ingredients

• 1 Russet Potato
• 1 cup firm tofu
• 1/2 teaspoon of dried oregano
• 1/2 teaspoon of garlic powder
• 1 teaspoon of salt
• Ground black pepper, to taste
• 1 lemon juices
• 1 large (28 ounce) can of chunky tomato sauce
• ⅓ cup chopped Kalamata olives
• ⅓ cup capers
• 1 tablespoon Kalamata olive brine (from your jar of olives)
• 1 tablespoon caper brine (from your jar of capers)
• 3 cloves garlic, pressed or minced
• ¼ teaspoon red pepper flakes
• 1 tablespoon olive oil
• ½ cup chopped fresh parsley leaves, divided
• Freshly ground black pepper
• Salt, if necessary