So I thought about changing the broth for another liquid and that’s when the lightbulb lit up: bechamel with soy sauce! But on the other hand, soy sauce is too strong and I would also need a lot of it… so I decided to experiment and I prepared a bechamel with soy sauce diluted in water.

For cannelloni:
  • 18 plates of cannelloni
  • 200 gr. of raw spinach
  • 275 gr. of firm tofu
  • 1 leek
  • 1 small garlic
  • Salt
For bechamel:
  • 2 tbsp generous flour
  • 500 ml. of water
  • 3 tbsp soy sauce
  • 3 tbsp approx. of olive oil
  1. We will start by boiling the spinach on one side and the tofu on the other, cut into more or less equal cubes for 10 minutes. Let the tofu and spinach drain while we prepare a sauce with the leek and garlic. We will fry the leek first, and when it begins to brown, we will add the finely chopped garlic and let it fry for 2 more minutes.
  2. Lightly crush the spinach together with the tofu with the help of the blender. The best way to do it is to grind it little by little and stir the ingredients well each time, so that they are equally well cut. Add the tofu and spinach to the sauce, add a little salt and mix well.
  3. Cook the cannelloni plates as indicated by the manufacturer and, once Drained and dried, we fill them and form the cinnamon sticks that we will arrange on a tray.
  4. To prepare the bechamel, we dissolve the soy sauce in the water and put it in a saucepan to heat. Sauté the flour in a little oil for about 5 minutes over low heat, stirring continuously so that it does not burn. When the water is boiling, remove it from the heat and add it little by little to the flour, mixing at the same time with the help of the rods until the lumps dissolve. Let cook over medium-low heat, stirring from time to time with a shovel or tongue until the desired texture is achieved.
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