Cannelloni with Tofu and Spinach Filling

Summary

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 *

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Instructions

1. 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.
2. In the meantime, mash the smoked tofu with a fork and add to the spinach.
3. 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.
4. Now fill the cannelloni with this mixture.
5. Pour a small sip of the tomato juice into the baking dish and put in the cannelloni.
6. 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 *.
7. Pour the sauce over the cannelloni and sprinkle with grated cheese * and cook in the preheated oven for about 20-30 minutes.
8. * The whole thing becomes vegan if Soya Cuisine is used instead of the brunch and yeast melted instead of the cheese.