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@alain.sly: #motoGP#moto #jorgemartin #amazing #champion #campeon #congratulations #fyp #enjoy #racing #race

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life_ is_ life1965
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Wednesday 20 November 2024 14:13:06 GMT
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Tofu Cannelloni Pasta Recipe

After a few attempts I have finally nailed this tofu cannelloni pasta recipe! I think the trick is using a tofu that isn’t tooo firm. The texture of semi firm is far more similar to ricotta than firm tofu is! 
Save this easy pasta recipe and send it to someone who loves tofu 🍝 Tofu Filling: 
500g semi firm tofu 200g fresh spinach, wilted and chopped 2 tbsp onion flakes 5 garlic cloves, minced 1/3 cup nutritional yeast 1 tsp lemon zest Juice of half a lemon 1 tsp tea salt flakes Tomato sauce: 
800ml passata 1 tbsp dried oregano 1 tsp dried thyme 1 tbsp onion flakes 1 tbsp caster sugar 1/2 cup water, from rinsing the passata bottle 1/2 tsp sea salt flakes 1 tsp pepper Bechamel: 2 tbsp plain flour 3 tbsp butter/vegan butter 500ml chicken style stock 1/3 cup nutritional yeast Also need:
 250g cannelloni pasta Mozzarella cheese or cheese of choice Fresh basil Method:

Preheat oven to 200C Add all of the tomato sauce ingredients to a pot, mix to combine then place over medium heat and simmer for 20 minutes. Add all of the tofu filling ingredients to a bowl and mix well to combine then pipe into the cannelloni tubes. Line up the filled cannelloni in a baking dish. Try not to let the hight of the cannelloni succeed the hight of the walls of the baking dish, otherwise the foil we use later will get stuck to the pasta. Bring a pan to medium heat and melt the butter, then add the flour and whisk to form a paste. Add small increments of the stock and continuously whisk. Add the nutritional yeast and the last bit of stock and whisk until a thick creamy sauce forms. This is your béchamel. First pour the tomato sauce over the pasta, then the béchamel. Cover with foil and bake in the oven for about 45 minutes If you decided to add extra cheese, remove the foil, add the cheese and then bake for a further 10 minutes. Top off with fresh basil leafs and enjoy! #plantbased #pastarecipe #Recipe #food #cannelloni
Tofu Cannelloni Pasta Recipe

After a few attempts I have finally nailed this tofu cannelloni pasta recipe! I think the trick is using a tofu that isn’t tooo firm. The texture of semi firm is far more similar to ricotta than firm tofu is! 
Save this easy pasta recipe and send it to someone who loves tofu 🍝 Tofu Filling: 
500g semi firm tofu 200g fresh spinach, wilted and chopped 2 tbsp onion flakes 5 garlic cloves, minced 1/3 cup nutritional yeast 1 tsp lemon zest Juice of half a lemon 1 tsp tea salt flakes Tomato sauce: 
800ml passata 1 tbsp dried oregano 1 tsp dried thyme 1 tbsp onion flakes 1 tbsp caster sugar 1/2 cup water, from rinsing the passata bottle 1/2 tsp sea salt flakes 1 tsp pepper Bechamel: 2 tbsp plain flour 3 tbsp butter/vegan butter 500ml chicken style stock 1/3 cup nutritional yeast Also need:
 250g cannelloni pasta Mozzarella cheese or cheese of choice Fresh basil Method:

Preheat oven to 200C Add all of the tomato sauce ingredients to a pot, mix to combine then place over medium heat and simmer for 20 minutes. Add all of the tofu filling ingredients to a bowl and mix well to combine then pipe into the cannelloni tubes. Line up the filled cannelloni in a baking dish. Try not to let the hight of the cannelloni succeed the hight of the walls of the baking dish, otherwise the foil we use later will get stuck to the pasta. Bring a pan to medium heat and melt the butter, then add the flour and whisk to form a paste. Add small increments of the stock and continuously whisk. Add the nutritional yeast and the last bit of stock and whisk until a thick creamy sauce forms. This is your béchamel. First pour the tomato sauce over the pasta, then the béchamel. Cover with foil and bake in the oven for about 45 minutes If you decided to add extra cheese, remove the foil, add the cheese and then bake for a further 10 minutes. Top off with fresh basil leafs and enjoy! #plantbased #pastarecipe #Recipe #food #cannelloni
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