Cannelloni and Cashew-Crusted Tofu

These might not seem like they go well together, but we didn't really have them together, so there!
It's been awhile since I got to update this blog, so things have accumulated a bit.
We had the cannelloni because Mark wanted to make pasta, and we needed to use some ricotta, but we didn't want to leave the oven on for about an hour to make a lasagna. Did you know that the only difference between cannelloni and manicotti is that the latter is made with a pre-shaped tube?

It's pretty simple to make: we used one container of ricotta (I guess it's about a pint), lots of mozzarella, and some herbs and garlic. It was enough for 9 cannelloni (4 servings).




I've been wanting to make the cashew-crusted tofu ever since I found something similar here. It was good, but not as good as I expected. Probably my fault; I never claimed to be a great cook. Also, the sweet-n-sour sauce was too chunky because of the kind of preserve we got. But I like cashews, and I could definitely taste the cashews here, so that was good. Maybe if I used a firmer type of tofu it would have worked better... Actually, I think that next time I will try it with the wonderful mock chicken I like so much!