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.