Cannelloni with Tofu Filling
Stir the flour with the salt, the egg, the egg yolk and the oil to form a smooth dough, then wrap in foil and let it rest for about 1 hour in the refrigerator.
Rinse the spinach thoroughly, cut off the hard stems and place in a pot, dripping wet, over medium heat. Let the water evaporate, then shock in ice-cold water and squeeze well. Chop the spinach finely. Peel the onion and garlic and chop finely.
Drain the tofu well and crush three-fourths of the tofu with a fork. Mix the tofu with the spinach, onion and garlic, season with salt and pepper and sprinkle with freshly grated nutmeg. Place the rest of the tofu with the cream and Parmesan in a blender and blend. Preheat oven to 200°C (approximately 400°F).
Split the dough into portions and roll out thinly into pieces of about 10 x 15 cm (approximately 4 x 6 inches). Sprinkle each with the tofu and spinach mixture and roll up. Grease a shallow, ovenproof dish with oil and place the cannelloni in it side by side. Pour the tofu cream over the top and bake about 45 minutes, until the surface is nicely browned.