Heat half the oil in a pan, pour in tomatoes, season and bring to the boil. Reduce heat and cook for 10 mins until sauce thickens.
Heat half remaining oil in a frying pan and then add half the pine nuts and the spinach. Wilt spinach, then tip out excess liquid.
Whizz tofu in a food processor or with a hand blender until smooth, then stir through the spinach with the nutmeg and some pepper. Remove from the heat; allow to cool slightly.
Heat oven to 200C/180C fan/gas 6. Pour half tomato sauce into a 20 x 30cm dish.
Divide spinach mix between cannelloni tubes, and lay on top of sauce. Pour over remaining sauce. Bake for 30 mins.
Mix gluten free crumbs with remaining garlic oil and pine nuts. Sprinkle over top of dish, drizzle with remaining oil and bake for 10 mins until crumbs are golden..
Recipe from Good Food magazine
2 tbsp olive oil
1 tbsp chopped chives
1 tbsp garlic infused oil
2 x 400g cans chopped tomatoes
50g pine nuts, roughly chopped
400g bag spinach
pinch grated nutmeg
349g pack silken tofu
300g pack gluten free cannelloni tube*
4 tbsp gluten free breadcrumbs
* If you can not find gluten free cannelloni, we recommend using gluten free penne, however the penne is simply mixed through not filled.