Vegan ricotta with spinach stuffed into pasta tubes, covered in a rich tomato sauce.
Dry fry the onion in a large pan and add a splash a water to de-glaze the pan (this helps with browning rather than using oil). Add the garlic and continue cooking until softened.
Add the courgette and pepper, add a splash more water if necessary and continue to cook until softened.
Add the chopped tomatoes. Cover and allow to cook for ten minutes.
Break the tofu block and put in a blender/processor with the lemon, nutritional yeast, garlic, almonds and mustard. Pulse, then blend until smooth.
Add the salt, mix in and taste test. Add black pepper. (You may find it easier to mix in if you transfer it to a bowl.)
Stir the spinach in, and the nutmeg. You could also add this to the tofu mix in the blender, although this will likely result in a green paste if you blend too much! Do a final taste test.
Put the tomato mixture in the blender with the tomato puree and paprika. Season, then blend until smooth. Taste test.
Assemble. Put a small amount of tomato sauce at the bottom of the dish (you can oil the dish if you wish). Stuff the cannelloni tubes with the tofu mixture. We find it easier to do this with a teaspoon (or fingers!) but feel free to use a piping bag if you wish! Place the filled tubes in an ovenproof dish leaving a small gap between them. Cover in the tomato sauce.
Optional stage: If you wish, you can grate some cheese (or vegan cheese) over the top before baking, or crush up some plain tortilla chips and sprinkle these over instead / as well.
Bake at Gas Mark 5 (375f / 190c) for 40 minutes.