Leek Cannelloni with Totu and Spinach

Servings: 4
Prep time: 55
Cooking time: 20
  1. Remove the ends and the leathery leaves of the leeks. Get from the the outer rings a dozen "cannelloni" long ten centimeters.
  2. Cut the tofu into small cubes and leave to marinate for half an hour in the soy sauce mixed with 2 tablespoons of olive oil.
  3. Blanch the spinach in salted water for one or two minutes and emerse into cold water to fix the color. Crush them, then chop them as finely as possible and mix them with the tofu in a bowl and season with nutmeg, salt and pepper.
  4. Spread the filling on the speaded aou leaves of the leek and form the cannelloni. Place them in a pan with 2-3 tablespoons of olive oil and brown them briefly over high heat, then transfer them in an oiled baking pan, sprinkle with almonds and bake at 180 ° C for 10 minutes.