Cannelloni with tofu and spinach
Ingredients
for 4 people
-
- 250 gr cannelloni
- 300 gr frozen spinach
- 500 ml béchamel (or plant based béchamel)
- optional: nutritional yeast
- to taste: extra virgin olive oil, salt and pepper
Preparation
Cook the spinach in salted boiling water.
In the meantime, crumble the Biolab Natural Tofu with a fork or blend it in a blender for a creamier consistency.
Mix the tofu together with the spinach, add nutritional yeast, salt, pepper and extra virgin olive oil.
Blanch the cannelloni according to the instructions on the package.
Grease a baking pan with oil.
Fill the cannelloni with the mix and place them in the baking pan.
Pour the béchamel sauce on top and bake at 180°C for about 25 minutes until the surface is golden brown.
As an alternative to béchamel, you can use tomato sauce.