Hey pixels!! Today we’re having this amazing recipe here, at home! I love pasta and tofu and this recipe is a wonderful combination of both. It makes a perfect meatless Monday but it has been our lunch today. If you’re asking, this is not a regular Wednesday here: it’s a local holiday. Our town’s day. We celebrate with a street market, some music and other activities.
This morning I went to the market, I had a coffee, I bought a ring for my mom, I had a tea…. A coffee and a tea in less than 3 hours is too much? Probably…. After that, a good meal at home: tofu canneloni and a nice dessert (recipe is coming). The plan for the afternoon/evening involves a new test for my new board game!! It has some new rules and more charachters…. Another post is coming….
Ingredients (makes 12 units):
- 1 block plain, firm tofu (250g)
- 12 canneloni sheets
- 1/2 onion, chopped
- 1-2 garlic cloves, minced
- 1/2 can diced tomato
- 2-3 tablespoons tomato/marinara sauce
- salt, sugar, olive oil, dry oregano, dry basil (to taste)
- 500 ml home made white sauce
- grated mozzarella, to taste
Directions:
Wrap tofu in some kitchen paper towels to eliminate the liquid it has. I leave mine on the fridge for about a couple of hours before using it.
Cook pasta following the package directions.
Cook the onion in olive oil for about 5-6′. Add garlic and cook 1′ more. Add tomatos, tomato sauce, salt, sugar, basil and oregano; keep cooking 8-10′.
Pour tofu and stir. Wait 4-6′ before stop cooking. Allow to cool a bit before blending. Use this soft mixture to fill the canneloni sheets.
Preheat the oven at 180ºC.
Pour 3-4 tablespoons of white sauce in a greased baking pan. Add the canneloni. Cover with the rest of white sauce and sprinkle some mozzarella on top.
Bake for 30-35′. Serve warm.
Do you like tofu? And pasta? Does your town have a special day? What do you do if you have a free day in the middle of a week? Please, let me know in the comments below.
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