Conchiglionis stuffed tofu spinach {vegan}
En ce mois de septembre l’été se prolonge encore un peu et je dois dire que je ne suis pas contre ce petit rab de soleil et de chaleur qui me permet encore de profiter de belles promenades. Parmis mes promenades de la semaine, il y a celle du marché de producteurs bio où cette semaine j’ai trouvé de beaux épinards dont je ne pouvais passer à côté. De retour du marché, hop un petit tour chez l’épicier italien du coin pour dénicher des conchiglionis et voilà j’avais mon plat (ou presque hein parce que les conchiglionis pas cuits c’est un peu dur à la dent !!!). So here we go for conchiglioni stuffed with tofu and spinach, you understand
this is the vegetable version of the ricotta spinach stuffing
who has nothing to envy of the latter far from it ! In short, this plant-based version won over the whole family and even the most reluctant to tofu ! I think next time, I wouldn't wait that long to make stuffed pasta again, especially with the autumn version that is already on the blog !
Conchiglionis stuffed tofu spinach {vegan}
POUR 6 PEOPLE
- 250 g of conchiglionis
- 400 g of natural firm tofu
- 700 g fresh spinach
- 30 cl of soy cream
- 2 tablespoons of almond puree
- 2 tablespoons of brewer's yeast
- 1 onion
- 3 cloves of garlic
- Oregano
- 1 good pinch of chilli
- Olive oil
- 50 cl of tomato coulis
- Salt and pepper
- Preheat the oven to 200°.
- Chop the onion, squeeze the garlic and brown over low heat with olive oil in a stewpot for 10 minutes. Add the roughly chopped spinach and continue 4 minutes over high heat and stirring well so that there is no more water at the bottom.
- Prepare the stuffing by crushing the tofu, season with oregano, chilli, salt and pepper then add the vegetable cream, almond puree and brewer's yeast.
- Mix this stuffing with the spinach
- Cook the conchiglioni as directed on the package less 2 minutes. Drain and oil to prevent them from sticking together..
- Pour the tomato coulis into a baking dish (see 2 place!)
- Stuff the conchiglioni with the spinach tofu stuffing, disposez dans le(s) plat(s).
- Terminez avec un filet d’huile d’olive par dessus.
- Bake 20-25 minutes at 200°.
