Tofoo Canelloni

Serves 2 • Prep 20 min • Cooking 35 min
Vegans
Get this stuff
  1. 1 pack Naked Tofoo
  2. 200g baby spinach
  3. 1 tsp nutmeg
  4. 40g vegan parmesan
  5. 12 dried cannelloni tubes
  6. 1 tbsp olive oil
  7. 680ml passata
  8. 4 cloves garlic
  9. 1 tbsp dried oregano
  10. 150g vegan soft cheese
To Serve
  1. Mixed salad leaves
Do this stuff
  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.
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