This is the vegan version of spinach and ricotta cannelonis.  I first made some fresh pasta with

1 2/3 cup of wholemeal flour

2/3 cup of water and some salt and oil.

Kneaded the dough for about 10 minutes, then I left it to stand for about  minutes. I cut the dough into 8 equal parts, rolled each out on a floured surface.

I filled them with the mixture of smashed spinach and tofu. I also added salt, pepper and ground nutmeg to the filling. I made little rolls, placed them in a glass dish, poured some tomato sauce over them and topped with some grated vegan cheese. Baked for 25 minutes in a hot oven. The nutmeg gave it an exotic flavor.