Tofu and Spinach Cannelloni

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.

INGREDIENTS 

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 )

METHOD

Place tofu in press and place in fridge for 1 hour.

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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.

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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.

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Pour half the creamy tomato sauce into a large casserole dish and begin to place the filled Cannelloni tubes side by side.

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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.

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