- 220 g (7 oz) plain tofu, chopped
- 150 g (5 ½ oz) white flour
- 50 g (1.75 oz)veggie margarine
- Icing sugar
- Candied fruit (orange peel and citron), chopped into small pieces
- Plain chocolate, finely chopped
- Bitter cocoa
- Cane sugar
Ok, the “cannolo siciliano” has always been my weak point. I believe it is also one of that tempting devils in which I bumped in a period of vegetarianism some years ago…
Well, now I am prepared to face up any tempting devil. My bullet belt is fasten… But it is full of cannoli…!
Sorry for my euphoria, but this recipe gave me great joy…
Place the tofu in a pot with some water and some cane sugar. Let it melt on medium heat for about 10 minutes. Drain the tofu with a strainer and put it into the mixer or food processor with the icing sugar. Put the resulting mixture in a bowl. Add the candied fruits and the plain chocolate. My tofu wasn’t cooled enough. So my chocolate melted a bit! This mixture will serve for the filling.
In another bowl, mash the margarine with a fork. Add the flour, a teaspoon of bitter cocoa and a little bit of Marsala. Work until thick. Let it rest in the fridge for at least one hour.
After this time, bring the dough out of the fridge. Divide it into smaller pieces and run it through the medium setting of your pasta machine. As the cannoli tend to swell, roll out thin sheets.
Cut them into squares and roll each square over the specially provided cylindrical moulds. Seal them with a water-moistened finger.
Fry them in boiling oil for two-three minutes per side. Let them drain and cool on blotting paper. Fill the cannoli with the tofu mixture only a couple of minutes before serving as the they tend to soften once filled. Sprinkle with icing sugar.
The are not proportions of sugar, candied fruits and chocolate as their amounts depends on the quality of tofu you use. Mine kept to taste of soy beans and so I kept to add stuffs. As a result, the cannolo should have killed a diabetic.
I admit that this is not a healthy recipe, but I don’t care! And if you thought that the vegan cannolo was less “heavy” then the classic one, tomorrow eat a salad for lunch!