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

Prep:25 mins
Cook:1 hrs

Serves 6
Easy

Nutrition per serving

kcal 284
fat 13g
saturates 2g
carbs 30g
sugars 6g
fibre 4g
protein 13g
salt 0.65g

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

Tip

4 reasons to eat tofu
Rich in protein • Low fat • Helps to lower cholesterol • Can relieve menopausal symptoms

Method

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.
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.
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.
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.

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