• Bring a large pot of salted water to a boil. While the water heats up, remove the stems from the kale leaves. Once boiling, add the kale and blanch it for about 2 minutes, until fully wilted. Remove the kale from the pot using a pair of tongs, then transfer it to a plate. Set aside for now.
• Bring the water back to a boil, then add the manicotti. While the manicotti boil, line a baking sheet with parchment paper. Boil the manicotti according to the package directions, until al dente, then drain them into a colander. Let the manicotti cool briefly, then arrange them in a single layer on the prepared baking sheet, gently separating any openings that have stuck together.

To Make the Sauce

• Coat the bottom of a large pot with olive oil and place it over medium heat. Give the oil a minute to heat up, then add the shallots. Cook the shallots for about 5 minutes, stirring occasionally, until they start to soften.
• Stir in the garlic and continue to cook the mixture for about a minute, stirring constantly, until the garlic becomes very fragrant.
• Stir in the wine and bring it to a simmer. Allow it to continue simmering for 3 to 4 minutes, until most of the liquid has evaporated.
• Stir in the crushed tomatoes, diced tomatoes, coconut milk, sugar, red pepper flakes, and salt. Raise the heat and bring the mixture to a boil. Lower the heat and allow the sauce to simmer for about 15 minutes, until it thickens up a bit. 
• Remove the sauce from the heat and season with additional salt, if desired.

To Make the Filling

• While the sauce simmers, place the cashews, water, lemon juice, garlic, and salt into a blender or the bowl of a food processor fitted with an s-blade. Blend until smooth.
• Gently blot the kale dry if it is still wet, then add it to the machine. Break the tofu block into a few chunks and add it as well, then add the basil. Pulse the machine until the mixture has a slightly chunky texture, like ricotta cheese, and the kale and basil are very finely chopped.

To Assemble and Bake the Manicotti

• Preheat the oven to 400°F.
• Ladle about half of the sauce into one large or two medium-sized baking dishes (Note 1).
• Use a pastry bag or zippy bag with a corner snipped off to pipe the ricotta mixture into the tubes. Arrange the tubes in the baking dish(es) as you fill them, placing them in a single layer. Ladle the remaining sauce over the tubes.
• Cover the dish(es) and bake for about 30 minutes, until the sauce is bubbly.
• Remove the manicotti from the oven and allow the manicotti to sit for 5 to 10 minutes before serving.
• Divide onto plates and serve.