• Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.
• Drain the pasta into a colander and toss it with a dash of olive oil to prevent sticking.

To Make the Sauce

• Coat the bottom of a large pot with olive oil and place it over medium heat.
• When the oil is hot, add the shallots. Sauté for about 5 minutes, until soft and translucent.
• Stir in the garlic and flour. Continue to sauté for about 2 minutes, until the garlic becomes very fragrant.
• Stir in the wine and raise the heat to bring it to a boil. Lower the heat and allow the it to simmer until most of the liquid has cooked off, about 3 minutes.
• Stir in the crushed tomatoes, diced tomatoes, coconut milk, sugar, and red pepper flakes. Raise the heat and bring the mixture to a boil.
• Lower the heat and allow the sauce to simmer for about 20 minutes, until it thickens up a bit. 
• Remove the sauce from the heat and season with salt.

To Make the Filling

• While the sauce simmers, coat the bottom of a large skillet with olive oil and place it over medium heat.
• When the oil is hot, add the garlic and sauté for about 1 minute, until very fragrant.
• Add the kale and continue to sauté until it has fully wilted, about 8 minutes. You can add a splash or two of water to help this along, but no more than that.
• Remove the skillet from heat and let it sit to cool while you make the ricotta.
• Place the cashews, milk, lemon juice and onion into the bowl of a food processor fitted with an s-blade. Blend until smooth.
  
• Add the tofu and pulse until a chunky, ricotta-like texture is achieved.
• If the kale will fit into your food processor bowl, add it and pulse a few times to incorporate it into the mix. Otherwise, combine the ricotta and kale in a large mixing bowl. 

To Assemble and Bake the Manicotti

• Preheat the oven to 400°.
• Ladle about half of the sauce into a 9 x 13 inch baking dish.
• Use a pastry bag or zippy bag with a corner snipped off to pipe the ricotta mixture into the shells.
• Arrange the shells in the baking dish once filled, and then ladle the remaining sauce over top.
• Cover the dish and bake for about 25 minutes, until the sauce is bubbly.
• Remove the pan from the oven and allow it to sit for about 5 minutes before serving.
• Divide onto plates and top with fresh basil or parsley.