Cannelloni with tofu and black cabbage

For 4 people
16 cannelloni vegan wheat durum
200 g of tofu to the natural
500 g of black cabbage (or kale)
200-250 ml soy cream
1 tablespoon soy sauce (shoyu)
1 tablespoon nutritional yeast flakes
extra virgin olive oil
salt

For coverage
breadcrumbs
black sesame seeds

Peel and cut the kale, let it dry in a pan with a little oil, add salt, add half a glass of water, stir and cover.

Simmer on low heat and with the lid, stirring and checking the cooking from time to time: If the vegetables tends to stick to the bottom of the pan, add some more water.

Cut the tofu into cubes, salt it and add about half a box of vegetable cream (100-125 ml).

Crumble the tofu using the tines of a fork and when it is crumbled into the pan and add the Kale finish cooking.

Boil the cannelloni in boiling salted water, where you will have also added a couple of tablespoons of olive oil to prevent sticking.

As soon as the cannelloni they mention to soften, after a few minutes and before they are fully cooked, remove from water with a slotted spoon and place them on a greased with a little olive oil, separating them from each other.

Prepare a quick bechamel sauce by mixing 100-125 ml cream (the remaining half of the pack) with a tablespoon of soy sauce and one of nutritional yeast flakes.

When the filling is cooked, continue filling the cannelloni and then cover them with bechamel sauce.

Finish with a light sprinkling of breadcrumbs and black sesame seeds, then bake in preheated oven at 190° C for about 20 minutes: are ready when the surface becomes nicely browned.