I used cannelloni pasta, you could also use ravioli.
3 garlic cloves, minced
1 (10 oz) package frozen spinach, thawed and squeezed dry
1 can artichoke hearts, chopped
1/3 cup firm tofu, drained and crumbled
1 cup toasted walnut pieces
1/4 cup tightly packed fresh parsley
Salt and freshly ground pepper
12 fresh sage leaves
In a large skillet, heat 2 tbsp. of the oil over medium heat. Add the garlic spinach and artichoke hearts. Cover and cook until the garlic is soft and the liquid is absorbed, about 3 minutes, stirring occasionally. Transfer the mixture to a food processor. Add the tofu, 1/4 cup walnuts, the parsley, and the salt and pepper to taste. Set aside to cool.
Prepare and stuff the pasta.
Heat the remaining oil over medium heat. Add the sage and the remaining walnuts and cook until the sage becomes crisp and the walnuts become fragrant. Add the cooked/stuffed pasta and cook, stirring gently, to coat with the sauce and heat through.