Tasty tofu is a vegetarian's best friend and this cannelloni dish, packed with protein and iron, is sure to be a freezable favourite
Nutrition and extra info
- Freezable
- Healthy
- Vegetarian
Nutrition: per serving
- kcal284
- fat13g
- saturates2g
- carbs30g
- sugars6g
- fibre4g
- protein13g
- salt0.65g
Ingredients
- 2 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, chopped
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 garlic cloves, finely chopped
- 2 x 400g cans chopped tomatoes
- 50g pine nuts, roughly chopped
- 400g bag spinach
Spinach
spin-atchUsed in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- pinch grated nutmeg
Nutmeg
nut-megOne of the most useful of spices for both sweet and savoury…
- 349g pack silken tofu
- 300g pack fresh lasagne sheets
- 4 tbsp fresh breadcrumbs
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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