Vegan Cannelloni

Family Meals

Makes 2 Portions
Not Suitable for freezing
Preparation 10 minutes
50 minutes cooking time
200 C°, 400 F°, Gas Mark 6

Ingredients

½ block of tofu – medium press

handful of fresh basil
dried oregano
2 tbsp Nutritional Yeast
1 small clove of finely chopped garlic
1 tsp lemon juice
½ tsp tamari
salt and pepper to taste
Soaked cashews

Cannelloni tubes

Sauce

2 tins of chopped tomatoes

2 cloves of garlic
1 large onion
salt and pepper
pinch of sugar
1 tbsp Olive oil
½ tsp oregano
½ tsp dried basil

Method

Crumble the tofu into a bowl and add the other ingredients. Mix them up well and leave to stand while you make the sauce.
Dice the onion and finely chop the garlic.
Heat up some oil in a medium sized saucepan and add the diced onions and cook until soft. Add the chopped garlic and leave to cook for a minute of two, do not allow it to brown. Add the tomatoes, olive oil, oregano and basil and allow to simmer. Add the salt, pepper and sugar to taste. Simmer the sauce until it is a thick consistency, about 20 minutes.
While the sauce is cooking, stuff into the cannelloni tubes and put into an oven dish. When the sauce is ready, pour it over the tubes so they are completely covered. Put into the oven for 30 minutes. Serve and enjoy.

At Tofuture we are transforming Tofu from the tasteless, spongy, last choice vegetarian option into a delicious, healthy and ethical addition to your diet. The recipes, new ideas, and our brand new to the market Tofu Press will add a riot of alternative options to your menu the only problem will be choosing which to try first.