Leek-cannelloni with smoked tofu vegetable filling and parmesan sauce

Ingredients

For the cannelloni:

200 ml Berief organic soy cooking cream

200 g Berief organic tofu smoked

1 leek

200 g celery

300 g red bell pepper

300 g zucchini

4 tbsp rape-seed oil

3 tbsp olive oil

40 g breadcrumbs

 

For the Parmesan sauce:

50 ml Berief organic soy cooking cream

1 shallots

3 tbsp olive oil

100 ml vegetable broth

60 g Parmesan

8 cherry tomatoes

1 sprig rosemary

1 large potato for the potato "straw"

Salt

Pepper

Nutmeg