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 *
Cannelloni with Tofu and Spinach Filling
Cannelloni with Tofu and Spinach Filling

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.

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