Name: Tofu & spinach cannelloni
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6
Cuisine: British
Ingredients: 2 tbsp olive oil; 1 onion chopped; 3 garlic cloves finely chopped; 2 x 400g cans chopped tomatoes; 50g pine nuts roughly chopped; 400g bag spinach; pinch grated nutmeg; 349g pack silken tofu; 300g pack fresh lasagne sheets; 4 tbsp fresh breadcrumbs

Tofu & spinach cannelloni

Tasty tofu is a vegetarian's best friend and this cannelloni dish, packed with protein and iron, is sure to be a freezable favourite

1 hr 25 min total 25 min prep 1 hr cook 6 284 cal

Instructions

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1 Heat half the oil in a pan, add onion and 1/3 of the garlic and fry for 4 mins until softened. Pour in tomatoes, season and bring to the boil. Reduce heat and cook for 10 mins until sauce thickens.
2 Heat half remaining oil in a frying pan and cook another 1/3 of garlic for 1 min, then add half the pine nuts and the spinach. Wilt spinach, then tip out excess liquid. Whizz tofu in a food processor or with a hand blender until smooth, then stir through the spinach with the nutmeg and some pepper. Remove from the heat; allow to cool slightly.
3 Heat oven to 200C/180C fan/gas 6. Pour half tomato sauce into a 20 x 30cm dish. Divide spinach mix between lasagne sheets, roll up and lay on top of sauce. Pour over remaining sauce. Bake for 30 mins.
4 Mix crumbs with remaining garlic and pine nuts. Sprinkle over top of dish, drizzle with remaining oil and bake for 10 mins until crumbs are golden.