Tofu & spinach cannelloni

• olive oil↗2 tbsp tbsp
• onion↗1 1

  chopped

• garlic cloves↗3 3

  finely chopped

• 2 x 400g cans chopped tomatoes g
• pine nuts↗50g g

  roughly chopped

• bag spinach↗400g g
• pinch grated nutmeg↗
• pack silken tofu↗349g g
• pack fresh lasagne↗300g g

  sheets

• fresh breadcrumbs↗4 tbsp tbsp

Step-by-step instructions

1. 1

   Heat half the oil in a pan, add onion and 1/3 of the garlic and fry for 4 mins until softened. Pour in tomatoes, season and bring to the boil. Reduce heat and cook for 10 mins until sauce thickens.

2. 2

   Heat half remaining oil in a frying pan and cook another 1/3 of garlic for 1 min, then add half the pine nuts and the spinach. Wilt spinach, then tip out excess liquid. Whizz tofu in a food processor or with a hand blender until smooth, then stir through the spinach with the nutmeg and some pepper. Remove from the heat; allow to cool slightly.

3. 3

   Heat oven to 200C/180C fan/gas 6. Pour half tomato sauce into a 20 x 30cm dish. Divide spinach mix between lasagne sheets, roll up and lay on top of sauce. Pour over remaining sauce. Bake for 30 mins.

4. 4

   Mix crumbs with remaining garlic and pine nuts. Sprinkle over top of dish, drizzle with remaining oil and bake for 10 mins until crumbs are golden.