Cannelloni with tofu and spinach filling

Ingredients for 4 servings:

• 300 g spinach (frozen)
• 1 small onion(s), diced
• 2 garlic cloves
• 250 g smoked tofu
• 1 tomato(s), diced
• 1 pack of Brunch, regular without any additions*
• 500 ml tomato juice
• salt and pepper
• basil
• 250 g cannelloni (approx.)
• Cheese, for gratinating*

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Sauté the diced onion, spinach, and 2 tablespoons of water in a pan until tender. Add the garlic (either finely chopped or pressed through a press) and the tomato. Meanwhile, mash the smoked tofu with a fork and add it to the spinach. Add 100ml of tomato juice and half the package of Brunch* and mix everything together, then heat through. Season with salt and pepper. Fill the cannelloni with this mixture. Pour a small amount of tomato juice into the baking dish and place the cannelloni in it. Pour the remaining 400ml of tomato juice into a saucepan and season with salt and pepper and a little basil. Add the remaining Brunch* and mix with some grated cheese*. Pour the sauce over the cannelloni, sprinkle with grated cheese*, and bake in the preheated oven for about 20-30 minutes. * The whole thing becomes vegan if you use Soya Cuisine instead of the brunch and Hefeschmelz instead of the cheese.