Tofu Canneloni

Submitted by: Danielle Osieck
Classic spinach and "ricotta" canneloni, minus the ricotta! Perfect for anyone who hates tofu...(my husband still doesn't know it's tofu)

Serves: 2-3

Preparation time:
Cooking time:

Dietary guidance: v v 

Tags: main · pasta · italian · tofu · canneloni ·

Ingredients

1 package frozen spinach defrosted and drained thoroughly
1 package of silken tofu or if available Tofuti (tofu cream cheese)
Pinch of nutmeg
2-3 cloves of garlic
1 tsp salt divided
pepper
1 tin of tomatoes (do not drain)
1 tsp of dried basil or Italian seasoning
1 Package of dry canneloni tubes

Optional but recommended for non-vegan!:
1/4 cup fresh grated parmesan
1/4 cup of grated mozzarella

Method

In a bowl mash together tofu and spinach, add nutmeg, 1/2 tsp of salt and 2-3 cloves of garlic minced. Can add optional parmesan at this point and mix well. Set aside.
Heat the tomatoes in a pan and add the basil and rest of the salt. Bring to a boil and simmer for 5 min.
Spread a bit of the tomato mixture on the base of a lasagne or casserole dish and begin to fill the canneloni tubes....I highly recomend using a piping bag to fill the tofu spinach mixture into the tubes or else it takes forever!
You probably won't use all canneloni tubes, just keep going until you run out of filling and layer the tubes in the lasagne dish. top with the remaining sauce and add shredded cheese if you like... Bake at 200 deg Celsius for 40 min.

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