Tofu and Vegetable Filled Cannellonis

Remove the tofu from its container and place on top of a paper towel to remove the excess liquid. Cut into pieces and place in your food processor (or use a knife if you don't have one) and shred with a few presses of the button.

Finely dice the carrots, mushrooms, and onion.

Add oil to a pan. Once it's hot, cook the diced onion for 3 minutes. Add the carrot and cook for approximately 5 more minutes on low heat.

After this time, add the mushrooms and cook for 3 minutes.

Next, add the shredded tofu, a bit of salt, and cook for one minute.

Add the tomato sauce and cook on low heat for a few minutes more.

Fill each cannelloni with the contents of the pan.

Spread some bechamel sauce mixed with a tablespoon or two of tomato sauce on the base of an oven-safe dish. Place the cannelloni, one by one, on top of the sauce. Finish by adding a bit more bechamel on top of those same cannelloni and sprinkle some grated cheese on top.

Bake for 30 minutes and serve immediately.