Vegetarian

Broccoli and Tofu Cannelloni takes several minutes to prepare.

Broccoli and Tofu Cannelloni takes several minutes to cook.

Broccoli and Tofu Cannelloni makes 4 servings.

The ingredients for Broccoli and Tofu Cannelloni are:

2 tsp olive oil
12 dried cannelloni tubes, 3 inches long
3 cups broccoli florets
1 1/2 cups whole wheat panko bread crumbs
2/3 cup soy milk
1 pkg silken tofu
pinch of grated nutmeg
4 oz soy cheese, grated
2 tbsp pine nuts
1 jar Tomato sauce

Here is how you make Broccoli and Tofu Cannelloni:

1) Preheat the oven to 375 degrees F. Lightly oil four ovenproof dishes with olive oil.2) Bring a large saucepan of water to a boil, add the cannelloni and simmer uncovered for 6-7 minutes or until nearly cooked.3) Steam or boil the broccoli for 10 minutes, until tender but not mushy. Dran the pasta, rinse under cold water to keep it from sticking and set aside. Drain the broccoli and let it cool, then plce in a good processor and brocess until smooth. Add the bread crumbs, soy milk, tofu, nutmeg, 3/4 of the grated soy cheese. Process until smooth.4) Spoon the broccoli mixture into a pastry bag fitted with a 1/2 inch nozzle. Carefully open the cannelloni tubes. Standing each one upright on a board, pipe the filing into each tube, taking care not to over fill with the mixture. Divid he tubes equally among the four dishes and lay them in rows on a bed of tomato sauce.5) Sprinkle remaining soy cheese and the pine nuts. Bake for 25 - 30 minutes, until golden.>>Serves 4Number of Servings: 4Recipe submitted by SparkPeople user SMITHASMITH.

The nutritional information for Broccoli and Tofu Cannelloni is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 306.2

• Total Fat: 12.8 g
• Cholesterol: 0.0 mg
• Sodium: 322.3 mg
• Total Carbs: 32.9 g
• Dietary Fiber: 7.0 g
• Protein: 19.7 g