Summer vegetable bowl
Steamed vegetables in their own delicious juices - this dish is light and tasty
Tofu & spinach cannelloni
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 2 tbsp olive oil
- 1 onionchopped
- 3 garlic clovesfinely chopped
- 2 x 400g cans chopped tomatoes
- 50g pine nutsroughly chopped
- 400g bag spinach
- pinch grated nutmeg
- 349g pack silken tofu
- 300g pack fresh lasagnesheets
- 4 tbsp fresh breadcrumbs
Nutrition: per serving
- kcal284
- fat13g
- saturates2g
- carbs30g
- sugars6g
- fibre4g
- protein13g
- salt0.65glow
Method
step 1
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.
step 2
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.
step 3
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.
step 4
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.
