I swear this dish can give you Superhero powers- there's enough spinach and tofu packed into each serving to save the world, and best of all, you won't even know it until you start sporting guns like Popeye.
Can you tell the difference? Nope neither could I, or my boyfriend for that matter. Which may have contributed to the reason I have such bad photos of this dish, I think the photographer was really hungry and wasn't quite as concerned as I was about snapping a blog worthy photo of the delicious meal he was about to devour. So i'm left with a few awkward photos of some really yummy food, bottom line is that your gonna have to trust me on this one. These were good! I was skeptical at first, I mean tofu and spinach- could something that healthy really be yummy? Oh yess. And I don't even particularly like tofu. Sorry ill try to contain my excitement for this dish and get to the good stuff.
Now the key to this whole dish is the nutritional yeast, well I think so anyways. It gives the tofu a cheesy flavor that actually makes you believe its ricotta. I had a bit of a struggle finding this stuff, but after a visit to the local health food store and a seven dollars I now have a bag of nutritional yeast large enough to last me a year. Oh the possibilities.... Hopefully you won't have too hard of a time finding the stuff!
recipe adapted from the Eat Live Run Blog
Ingredients
2 tablespoons olive oil
1.5 teaspoon salt
1 teaspoon oregano
16 ounces extra firm tofu
2 cloves garlic
1 tablespoon nutritional yeast
10 ounces frozen spinach, defrosted
1 box Cannoli
1 jar of your favorite marinara sauce
Directions:
Drain the tofu and pat dry with paper towels. Crumble into the bowl of a food processor or mix with a fork along with the olive oil, salt, oregano, garlic and nutritional yeast.
Process on high until smooth and “ricotta-like”.
Add the defrosted spinach to the blended tofu mixture.
Cook the Cannoli in boiling salted water until el dente. Drain
Preheat oven to 350 degrees. Pour about ½ cup pasta sauce into the bottom of a 9 x 13 inch pan. Stuff Cannoli tubes with 2 T of filling and place in pan, seam side down. Repeat until all the tubes have been stuffed.
Pour remaining pasta sauce over tubes, cover with foil and bake for 30 minutes. Serve!
