Vegan Cannelloni Recipe | Tofuture – Tofuture - Transforming Tofu

Ingredients

• Ricotta
• 200g / 7 oz firm tofu - medium-press
• 1/2 cup fresh basil leaves, packed
• 1 tsp dried oregano
• 2 tbsp nutritional yeast
• 1 small clove garlic, finely chopped
• 1 tsp lemon juice
• ½ tsp tamari
• Salt and pepper to taste
• Cannelloni tubes
• Sauce
• 1 tbsp olive oil
• 1 large onion
• 2 cloves garlic
• 2 x 400g / 14 oz tins chopped tomatoes
• ½ tsp oregano
• ½ tsp dried basil
• A pinch of sugar or 1/2 tsp agave nectar
• Salt and pepper