Vegan Manicotti with Blush Sauce and Kale

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon olive oil
• 1/2 cup dry white wine
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt ((or to taste))
• 1 (14 ounce) can crushed tomatoes
• 3 garlic cloves, (minced)
• 3/4 cup unflavored and unsweetened non-dairy milk
• 1 (14 ounce) can diced tomatoes
• 2 tablespoons finely chopped onion
• 8 ounces dried manicotti pasta ((about 16 shells))
• 1/2 cup minced shallots ((about 2 shallots))
• 1 (14 ounce) can full fat coconut milk
• 1 teaspoon organic granulated sugar
• 1/2 teaspoon red pepper flakes ((or to taste))
• 4 cups finely chopped kale leaves ((about 1 small bunch), stems removed)
• 1 1/2 cup raw cashews, (soaked in water 4-8 hours and drained)
• 1/4 cup lemon juice
• 1 pound firm or extra firm tofu, (drained)
• 1 teaspoon salt, (or to taste)
• Chopped fresh basil or parsley