Cannelloni Spinach and Tofu

Name: Cannelloni Spinach and Tofu
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 6 portions
Ingredients: 1 tbsp extra virgin olive oil; 1 yellow onion; 2 garlic cloves; 1 1/4 lb spinach; 1 3/4 lb tofu; 3 lemons (zest and juice); 3 tbsp nutritional yeast; 1/2 tsp salt; 1/2 tsp ground black pepper; 3/4 cup all-purpose flour; 1/2 cup extra virgin olive oil; 4 1/4 cups soy milk; 4 1/4 cups vegetable broth; 1/3 cup tomato sauce; 12 oz cannelloni pasta tubes; 1 cup vegan parmesan cheese (optional)

Prep time: 40 min
Total time: 80 min
Keeps: 1 day
Freezable
Party favourite

Allergens: GlutenSoy

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

Ingredients

For the filling:

1 tbsp extra virgin olive oil
1 yellow onion
2 garlic cloves
1 1/4 lb spinach
1 3/4 lb tofu
3 lemons (zest and juice)
3 tbsp nutritional yeast
1/2 tsp salt
1/2 tsp ground black pepper

For the pink béchamel sauce:

3/4 cup all-purpose flour
1/2 cup extra virgin olive oil
4 1/4 cups soy milk
4 1/4 cups vegetable broth
1/3 cup tomato sauce

12 oz cannelloni pasta tubes
1 cup vegan parmesan cheese (optional)

Procedure

Heat levels like (6/9) refer to our induction stove, where 9 is the highest.

Prepare the filling:

Dice the onion and press or mince the garlic.

Zest and juice the lemons.

Heat the olive oil in a pan over medium heat (6/9). Sauté the onion for about 5 minutes, until translucent.

Add the garlic and cook for 1 minute.

Add the spinach and cook until wilted.

Crumble the tofu in a food processor. Add the spinach mixture, lemon zest and lemon juice. Pulse until coarsely combined.

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

Prepare the béchamel sauce:

Combine the olive oil and flour in a pot.

Heat over medium heat (6/9), gradually whisking in the soy milk to prevent lumps.

Add the vegetable broth and cook, stirring, until the sauce thickens and begins to boil.

Stir in the tomato sauce and set aside.

Assemble:

Preheat the oven to 350 °F.

Fill each cannelloni tube with the tofu and spinach mixture, leaving a little space at both ends.

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

Arrange the filled cannelloni in the dish and cover with the remaining béchamel sauce.

Sprinkle with vegan Parmesan cheese, if desired.

Bake for 35–40 minutes, until golden and bubbling.

Let rest for 10 minutes before serving.

Nutrition per portion

Calories: 728
Carbohydrates: 82 g
Protein: 34 g
Fat: 32 g
Iron: 9.4 mg
Calcium: 762.0 mg