Tofu and Vegetable Filled Cannellonis
ekilu Team
ingredients
9
Difficulty
Easy
Time
45'
2 servings
Fresh ingredients
onion
1/2 unit
carrot
1 unit
grated cheese
2 handfuls
tofu
4 oz
Pantry ingredients
cannelloni
8 units
tomato sauce
1 1/2 cups
bechamel sauce
1/2 small jar
salt
1 pinch
olive oil
2 tbsp
Instructions
1
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.
2
Finely dice the carrots, mushrooms, and onion.
3
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.
4
After this time, add the mushrooms and cook for 3 minutes.
5
Next, add the shredded tofu, a bit of salt, and cook for one minute.
6
Add the tomato sauce and cook on low heat for a few minutes more.
7
Fill each cannelloni with the contents of the pan.
8
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.
9
Bake for 30 minutes and serve immediately.
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