• 8-12 Cannelloni

Ingredients

For the filling:

• 1 pound of Tofu
• 2 garlic cloves
• 2 Tbs of olive oil
• Salt to taste
• 1 tsp of lemon juice
• 1 Tbs of onion powder
• 2 cups of finely chopped raw spinach

For the Sauce:

• 2 cloves of garlic
• 2 Tbs of olive oil
• 4-6 Tomatoes
• 1 Tbs of sugar or honey
• Salt to taste
• 2 tsps of oregano
• 150 grams of tomato sauce or paste

Preparation

For the Filling:

1. Cook the cannelloni in salted water as indicated on the package, but do not cook for all the time required, but only for half the time. They should be a little hard and firm.
2. Drain the hot water and place in cold water so they don't stick together, and so they don't continue cooking. Put aside.
3. In a frying pan, fry the garlic in the oil and immediately add the crumbled Tofu.
4. Mix the two ingredients well and add the rest of the following ingredients: lemon juice, salt, onion powder and finally the chopped spinach. Cool slightly.
5. Place the tofu mixture inside each cannelloni, filling them well.

For the sauce:

1. In a pot, place the garlic with the olive oil and fry it.
2. Immediately add the chopped or grated tomato, oregano, sugar and salt.
3. Add the tomato sauce or paste and mix well to have a thick but light consistency.
4. In a baking dish, put a little sauce on the bottom, and then place the cannelloni side by side until the dish is full.
5. On top, put the rest of the tomato sauce until all the cannelloni are covered.