Try this Cannelloni with Heirloom Tomato Arrabiata and Garlic-Basil Tofu Ricotta recipe, or contribute your own.
Suggest a better descriptionStart water boiling to cook noodles. When boiling cook noodles according to package directions. Drain and rinse under cool water.
For marinara:
Core and seed tomato, then coarsely chop. In a small saucepan heat 1 tablespoon olive oil, When hot add 1 clove garlic and saute til fragrant, about 1 minute, Add chopped tomatoes, fresh herbs, crushed red pepper, salt and pepper. Cook over medium heat for five to seven minutes until tomatoes have released there juices and just begin to caramelize. Add water and reduce heat to simmer. Simmer uncovered for ten minutes. Taste and adjust salt and pepper if needed. Preheat oven too 425.
For Tofu Ricotta:
As marinara cooks, boil cashews rapidly for ten minutes and drain. In a blender combine cashews and water and blend on high, scraping sides occasionally until very creamy. In a small saucepan bring cashew cream to a boil stirring frequently. Reduce heat to a simmer and cook stirring constantly for about 1 minute until thickened.
In a non-reactive bowl mash tofu with a fork until texture resembles ricotta. Add remaining ingredients including cashew cream and stir well to combine. Taste and adjust salt and lemon juice if needed.
To assemble:
In a small casserole dish with low sides or cake pan drizzle 1 tablespoon olive oil and swirl pan to coat bottom. If using lasagna noodles cut in half width-wise before stuffing. Place about 1/4 cup (1/2 to 2 tablespoons for the halved lasagna noodles) ricotta in the center and roll noodles to around filling. Place in prepared pan close together to prevent them from unrolling. Top with marinara, then sprinkle with vegan mozzarella. Cover dish with foil and bake for 15 to 20 minutes until heated through and mozzarella melts.
This recipe serves just 1 so if making for your family scale accordingly. If making for more there is no adjustment to cooking times. Ricotta makes enough for 2 servings, so if you multiply the recipe 1 pound of tofu will make 4 servings. Extra ricotta can be stored in an airtight container for up to 3 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (480g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 525 | ||
Calories from Fat: 268 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.8g | 40 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 15.9g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 0mg | 0 % | |
Sodium 13905.7mg | 480 % | |
Potassium 1532.2mg | 40 % | |
Total Carbohydrate 33.5g | 10 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 28g | ||
Protein 36.4g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 525
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