Geccoe's Recipes

Servings: 4 to 6

Ingredients:

- 12 cannelloni
- 2 tablespoons vegetable oil
- 1 onion
- 1 clove garlic
- 2 sprigs fresh rosemary
- 1 block (454g) tofu, crumbled
- 3 tablespoons tamari
- 1 can (540 ml) red or black beans, drained
- 3 tablespoons breadcrumbs
- 3 tablespoons Parmesan
- 4 to 6 cups of pink sauce

Preparation:

1. Cook cannelloni according to package directions. Once cooked, drain and drizzle a little olive oil to prevent them from sticking. Set aside. (We can also use cannelloni ready to cook).

2. Heat the oil in a saucepan over medium-low heat. Sauté onion and garlic 2-3 minutes. Add tofu and broil 2-3 minutes or until lightly browned.

3. Add the rosemary and let steep for 3-4 minutes until everything is well flavored, taking care not to burn.

4. Puree the beans in a food processor

5. Add the beans to the tofu mixture. Add the tamari. Add 3 / 4 cup pink sauce, breadcrumbs and Parmesan. Mix well.

6. Stuff the cannelloni with tofu and beans mixture. Cover bottom of 9 "x 13" dish with some pink sauce (about 1 cup). Place the cannelloni on a single layer. Pour the remaining sauce on top.

7. Cover and bake in preheated oven at 350 ° F (180 ° C) 45 to 50 minutes.