Cannelloni with Tofu and Spinach Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g spinach, (frozen)
- 1 small onion (s), diced
- 2 cloves garlic)
- 250 g tofu, smoked
- 1 tomato (s), diced
- 1 packet brunch, normal without adding anything *
- 500 ml tomato juice
- salt and pepper
- basil
- 250 g cannelloni, (approximate)
- Cheese, for gratinating *
Print Recipe
Pin Recipe Instructions
- Steam the diced onion together with the spinach and 2 tablespoons of water in a pan until cooked. Add the garlic (either chopped or chopped through the press) and tomato.
- In the meantime, mash the smoked tofu with a fork and add to the spinach.
- Add 100ml tomato juice and half a pack of brunch * and stir everything together, let it get hot. Season to taste with salt and pepper.
- Now fill the cannelloni with this mixture.
- Pour a small sip of the tomato juice into the baking dish and put in the cannelloni.
- Put the remaining 400ml of the tomato juice in a saucepan and season with salt and pepper and a little basil. Add the rest of the brunch * and mix with some grated cheese *.
- Pour the sauce over the cannelloni and sprinkle with grated cheese * and cook in the preheated oven for about 20-30 minutes.
- * The whole thing becomes vegan if Soya Cuisine is used instead of the brunch and yeast melted instead of the cheese.
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