Cannelloni with Tofu Filling
Cannelloni with tofu filling is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g flour
- 1 egg
- 2 egg yolks
- Salt
- 1 tbsp oil
- 1 kg spinach
- 1 onion
- 1 Garlic clove
- 500 g Tofu
- Pepper
- nutmeg
- 0.25 L whipping cream
- 100 g freshly grated Parmesan
- 20 g butter
- oil (for the dish)
Instructions
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1.
Knead flour with salt, egg, yolk and oil into a smooth dough, wrap in foil and chill for about 1 hour.
-
2.
Wash spinach thoroughly, cut off hard stems and wilt in a large pot over medium heat until soft, then plunge into ice water and squeeze out excess moisture. Chop spinach finely.
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3.
Peel onion and garlic, dice finely. Drain tofu well and mash three quarters with a fork. Mix tofu with spinach, onion and garlic, season with salt, pepper and freshly grated nutmeg.
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4.
Blend remaining tofu with cream in a blender and mix with parmesan. Preheat oven to 200°C.
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5.
Divide dough into portions and roll thinly. Cut sheets into pieces about 10 x 15 cm and spread each with the tofu-spinach mixture before rolling up.
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6.
Grease a shallow, fireproof dish with oil and arrange cannelloni side by side. Pour tofu cream over them and bake for about 45 minutes until the surface turns nicely browned.
