Tofu & spinach cannelloni

Name: Tofu & spinach cannelloni
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps olive oil; 1 onion, chopped; 3 garlic cloves, finely chopped; 2 x 400g cans chopped tomatoes; 50 grams pine nuts, roughly chopped; 400 grams spinach; 1 pinch pinch grated nutmeg; 349 grams pack silken tofu; 300 grams pack fresh lasagne sheets; 4 Tbsps fresh breadcrumbs

Tofu & spinach cannelloni requires roughly 1 hour and 25 minutes from start to finish. One serving contains 374 calories, 14g of protein, and 13g of fat. This dairy free recipe serves 6. It works well as a rather cheap main course. Head to the store and pick up olive oil, g cans tomatoes, pack silken tofu, and a few other things to make it today. If you like this recipe, you might also like recipes such as Spinach & nutmeg cannelloni, Spinach & three cheese cannelloni, and Spinach Mushroom Cannelloni.

Instructions

Heat half the oil in a pan, add onion and 1/3 of the garlic and fry for 4 mins until softened.

Ingredients you will need

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

Pour in tomatoes, season and bring to the boil. Reduce heat and cook for 10 mins until sauce thickens.

Ingredients you will need

Tomato

Sauce

Heat half remaining oil in a frying pan and cook another 1/3 of garlic for 1 min, then add half the pine nuts and the spinach. Wilt spinach, then tip out excess liquid. Whizz tofu in a food processor or with a hand blender until smooth, then stir through the spinach with the nutmeg and some pepper.

Ingredients you will need

Pine Nuts