Cannelloni with Tofu Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 556 cal. | (26 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 17 mg | (142 %) | ||
| Vitamin K | 650.1 μg | (1,084 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 280 μg | (93 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 22.4 μg | (50 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 1,197 mg | (30 %) | ||
| Calcium | 599 mg | (60 %) | ||
| Magnesium | 187 mg | (62 %) | ||
| Iron | 9.1 mg | (61 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 15.9 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 197 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 150 grams Pastry flour
- 1 egg
- 2 egg yolks
- salt
- 1 Tbsp vegetable oil
- 1 kilogram Spinach
- 1 onion
- 1 garlic clove
- 500 grams Tofu
- peppers
- Nutmeg
- ¼ l Whipped cream
- 100 grams freshly grated Parmesan
- 20 grams butter
- vegetable oil (for greasing)
Preparation steps
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.
