Spinach & Tofu Cannelloni




Ingredients

Serves 8


2 x 500g jars pasta sauce (oil free - I use Raguletto brand)

250g cannelloni tubes


Tofu filling:

  • 125g frozen spinach, defrosted

  • 400g firm/hard tofu

  • 1 onion

  • 250g mushrooms

  • 2 cloves garlic, crushed

  • 1 tablespoon soy sauce

  • 2 tablespoons savoury yeast flakes

  • 2 tsp vegetable stock powder

  • 2 tsp mixed dried herbs

  • ½ tsp dijon mustard

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • ½ tsp sweet paprika

Topping:

  • 1 slice wholemeal bread, torn into pieces

  • ¼ cup walnut pieces

  • 3 tablespoons nutritional yeast flakes

  • ¼ tsp salt


Instructions

  1. Drain spinach and squeeze out excess water.

  2. Mash tofu in a large bowl using a fork or potato masher.

  3. Finely dice onion and mushrooms. Sauté onion, mushroom and garlic until onion is soft and most of the liquid has evaporated from the mushrooms.

  4. Add onion mixture, drained spinach and remaining filling ingredients to tofu mixture and mix well.

  5. Preheat oven to 175C.

  6. Place one jar of pasta sauce in the bottom of a large shallow lasagna dish.

  7. Stuff filling into cannelloni tubes. Lay tubes on top of sauce, leaving a little space between each tube.

  8. When all the tubes are filled, pour the second jar of sauce evenly over cannelloni, making sure there is a little sauce between each tube (this will stop them from sticking together during cooking).

  9. Cover with foil and bake for 30 minutes.

  10. While it’s baking, make the topping. Place the bread pieces, walnut, yeast flakes and salt into a food processor and pulse until the consistency of breadcrumbs.

  11. Remove foil and sprinkle topping evenly over the top.

  12. Bake for a further 10 minutes, until the topping is lightly browned.

Thermomix Instructions

  1. Drain spinach and squeeze out excess water.

  2. Mash tofu in a large bowl using a fork or potato masher.

  3. Place onion and garlic into Thermomix bowl. Chop 3 seconds/speed 5. Add mushroom and chop 3 seconds/speed 4. Saute 8 minutes/100C/speed soft, MC off.

  4. Add onion mixture, drained spinach and remaining filling ingredients to tofu mixture and mix well.

  5. Preheat oven to 175C.

  6. Place one jar of pasta sauce to the bottom of a large shallow lasagna dish.

  7. Stuff filling into cannelloni tubes. Lay tubes on top of sauce, leaving a little space between each tube.

  8. When all the tubes are filled, pour the second jar of sauce evenly over cannelloni, making sure there is a little sauce between each tube (this will stop them from sticking together during cooking).

  9. Cover with foil and bake for 30 minutes.

  10. While it’s baking, make the topping. Place the bread pieces, walnut, yeast flakes and salt into a food processor and chop 5 seconds/speed 8.

  11. Remove foil and sprinkle topping evenly over the top.

  12. Bake for a further 15 minutes, until the topping is lightly browned.