Rinse the tofu and crumble finely into a mixing bowl. Add salt, 1 cup mozzarella, thyme, parsley, and chives. Mix well and set aside.
Place the tomatoes with their juice, the tomato paste, oregano basil, sage, tarragon, marjoram, garlic, and water in a blender. Blend briefly, for a chunky consistency.
Place 2 cups of the tomato sauce in the bottom of an already-prepared (sprayed with cooking spray) 9x13-in glass baking dish (NOT aluminum).
Fill the uncooked manicotti shells with the tofu mixture. Using your hands, pack the shells firmly.
Place the shells side by side in the baking dish. Pour the remaining sauce over the top. Make sure the shells are completely covered. Cover the dish with foil.
Bake for 45 minutes. then remove the foil, being careful not to let the hot steam burn your hands. Turn the manicotti with tongs ans sprinkle the other cup of mozzarella over the manicotti. Cover again, and bake another 20 minutes. Remove from the oven and let stand for 10 minutes before serving.