Spinach and Tofu Ricotta Cannelloni

Instructions

1. 1
   Par-boil the cannelloni tubes in a large pot of boiling salted water for 2-3 minutes less than package instructions, leaving them very al dente so they retain elasticity for stuffing. Drain and plunge into ice water to arrest cooking.
2. 2
   Heat one tablespoon of olive oil in a skillet and sauté the minced garlic for 1 minute. Toss in the chopped spinach and cook until fully collapsed (3-4 minutes). Transfer to a fine-mesh strainer and press firmly with a spoon to express all excess water.
3. 3
   Construct the plant-based ricotta: in a food processor, crumble the pressed tofu and add nutritional yeast, lemon juice, the remaining 2 tablespoons of olive oil, salt, black pepper, and a pinch of nutmeg. Pulse briefly until a granular, fluffy, cheese-like curd forms.
4. 4
   Transfer the tofu ricotta to a large bowl and fold in the squeezed spinach. Stir with a spatula until completely homogeneous, matching the green-and-white mottled texture visible in `Canelones rellenos de espinacas y tofu.png`.
5. 5
   Load the mixture into a pastry bag with a wide opening (or use a small spoon) and inject the filling inside the pasta cylinders from both ends until plump and tightly packed.
6. 6
   Preheat your oven to 180°C (350°F). Spread a thin layer of tomato sauce in a baking dish, align the stuffed cylinders, blanket the centers with the vegan bechamel, and bake for 15 minutes to unify textures.
7. 7
   While baking, gently warm up the remaining chunky pomodoro sauce in a saucepan.
8. 8
   To execute the precise plating style: take a wide shallow white bowl and spoon a clean, circular foundation of hot pomodoro sauce across the center.
9. 9
   Extract the cannelloni from the oven. Using a thin spatula, slide three tubes parallel to each other right onto the tomato red mirror, ensuring the white cream coat shines clearly in the middle.
10. 10
    Top the white cream section with three fresh green basil leaves arranged in a neat triangle and serve immediately alongside your rustic wooden cutlery.