Main Ingredients

Suitable for Vegans

1 pack Naked Tofoo

200g baby spinach

1 tsp nutmeg

40g vegan parmesan

12 dried cannelloni tubes

1 tbsp olive oil

680ml passata

4 cloves garlic

1 tbsp dried oregano

150g vegan soft cheese

To Serve

Mixed salad leaves

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Tofoo Canelloni

Serves 2/3 • Prep 20 min • Cooking

Tofoo Canelloni
Main Ingredients

Suitable for Vegans

1 pack Naked Tofoo

200g baby spinach

1 tsp nutmeg

40g vegan parmesan

12 dried cannelloni tubes

1 tbsp olive oil

680ml passata

4 cloves garlic

1 tbsp dried oregano

150g vegan soft cheese

To Serve

Mixed salad leaves

Method

Underline

1. Preheat an oven to 180°C.

2. Heat a deep saucepan and add the spinach stirring until wilted. Place in a bowl and put to one side.

3. In another bowl take the Tofoo and crumble it with your hands. Add the nutmeg and half the parmesan. Season well with salt and pepper. Stir in the wilted spinach, mixing well.

4. Take the cannelloni tubes and fill with the Tofoo and spinach mix.

5. To make the sauce, heat a pan and add the olive oil. Finely chop the garlic and add to the oil, frying gently until lightly golden. Add the tomato passata and oregano and season with salt and pepper. Cook for a couple of minutes then you are ready to assemble the cannelloni.

6. Take an ovenproof dish approx. 20x 25cm in size and pour in half the tomato sauce.

7. Place the filled cannelloni tubes on top of the sauce then pour the remainder of the sauce over the top. Dot the top with the soft cheese, spreading it evenly. Then grate over the remaining parmesan.

8. Bake in the oven for 25-30mins until the pasta is cooked and the sauce is bubbling.

9. Serve with a fresh green salad.