Our Smart Green Cookbook

Cannelloni spinach and tofu

Prep time: 60 min | Total time: 100 min |

Conservation: 0 days | Freezable

| Party-favourite

Allergens: Gluten, Soy

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

For the filling:

Chop the onion finely.

Heat the olive oil in a pan over medium heat and sauté the onion until translucent.

Add the minced garlic and cook for another minute.

Add the spinach and cook until wilted.

In a food processor, crumble the tofu and add the spinach mixture. Add the lemon zest and lemon juice. Blend coarsely.

Season with nutritional yeast, salt and pepper. Set aside.

For the béchamel sauce:

In a pot, mix the olive oil and flour.

Turn on to medium heat and radually add the soy milk while whisking to avoid lumps.

Add the vegetable bouillon.

Cook until thickened.

Add the tomato sauce and mix well. Set aside.

Assemble the cannelloni:

Preheat the oven to 180 °C.

Fill each cannelloni sheet with the spinach and tofu mixture and roll them up.

Spread a thin layer of béchamel sauce on the bottom of a baking dish.

Place the filled cannelloni in the baking dish.

Pour the remaining béchamel sauce over the cannelloni, ensuring they are well covered.

Sprinkle some vegan parmesan cheese on top if desired.

Bake for 35-40 minutes, until the top is golden and bubbly.

Let it rest for 10 minutes before serving.