Literally this is so similar to ricotta Cheese it’s unbelievable. Admittedly this is a meal that takes time to make but so worth while. This would definitely impress friends and family. A beautiful flavour burst, healthy pasta dish.
Creamy tomato and basil sauce (my recipe ) or tomato sauce of your choice
250g Cannelloni tubes
400g Pressed tofu (tofuture Amazon)
100g Fresh spinach
1 White onion sliced
1 Clove garlic finely sliced
1 Tbsp Nutritional yeast
1 Tbsp Vegan Parmesan Cheese ( my recipe)
50ml Cashew milk
100g Vegan Cheese ( violife Prosociano )
Place tofu in press and place in fridge for 1 hour.
Gently fry the onion until soft and then add in the garlic and cook for a further two minutes.
Add the onion, garlic, nutritional yeast, vegan parmesan cheese, spinach and pressed tofu into a food processor and blitz.
Stop the food processor and pour in the milk, blitz again for a minute. The tofu filing is now ready to pipe into the Cannelloni tubes.
If you do not have a piping bag, do what I did and snip off a corner of a sandwich bag this worked really well.
Pour half the creamy tomato sauce into a large casserole dish and begin to place the filled Cannelloni tubes side by side.
When all the cannelloni tubes are filled pour the remaining creamy tomato sauce over the cannelloni.
Finally top with grated vegan cheese I used Violife Prosociano. Bake in the oven at 190 for 20mins. Serve with a side salad and enjoy.