× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Potato Canelloni

Share this

Print Recipe
Potato Type: Russet
Cuisine: American

Dish

Main Dish

Ingredients

+

Potato Cannelloni

  • 1 Russet Potato
  • 1 cup firm tofu
  • 1/2 teaspoon of dried oregano
  • 1/2 teaspoon of garlic powder
  • 1 teaspoon of salt
  • Ground black pepper, to taste
  • 1 lemon juices
+

Puttanesca

  • 1 large (28 ounce) can of chunky tomato sauce
  • ⅓ cup chopped Kalamata olives
  • ⅓ cup capers
  • 1 tablespoon Kalamata olive brine (from your jar of olives)
  • 1 tablespoon caper brine (from your jar of capers)
  • 3 cloves garlic, pressed or minced
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • ½ cup chopped fresh parsley leaves, divided
  • Freshly ground black pepper
  • Salt, if necessary

Preparation

Potato Cannelloni

  1. Using a vegetable sheeter place the potato in the sheeter and turn out sheets of raw potato. Blanch the potatoes in salted water for 1 min to prevent from oxidizing.
  2. Shock in ice water to stop the potatoes from overcooking.
  3. Combine the tofu in the Vitamix with the lemon juice and seasonings and whip until soft and fluffy.
  4. Pipe tofu filling onto the potato sheets then roll the potatoes around the tofu forming a cannelloni, cut the potato and repeat.

Puttanesca

  1. Combine ingredients and simmer gently.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Recipe By: Chef Joshua Ingraham

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up