Tofu & Spinach Cannelloni Recipe

Introduction

This tofu and spinach cannelloni is a delicious, healthy twist on a classic Italian dish. Packed with protein-rich tofu and fresh spinach, it’s perfect for a comforting meal that’s also nutritious and satisfying.

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, finely chopped
• 2 x 400g cans chopped tomatoes
• 50g pine nuts, roughly chopped
• 400g bag spinach
• Pinch grated nutmeg
• 349g pack silken tofu
• 300g pack fresh lasagne sheets
• 4 tbsp fresh breadcrumbs

Instructions

1. Step 1: Heat half the olive oil in a pan. Add the chopped onion and one third of the garlic, frying for about 4 minutes until softened. Pour in the chopped tomatoes, season to taste, and bring to a boil. Reduce the heat and simmer for 10 minutes until the sauce thickens.
2. Step 2: In a frying pan, heat half of the remaining oil and sauté another third of the garlic for 1 minute. Add half of the pine nuts and the spinach, cooking until wilted. Drain any excess liquid from the spinach.
3. Step 3: Blend the silken tofu until smooth using a food processor or hand blender. Stir the tofu into the spinach mixture along with the grated nutmeg and some freshly ground pepper. Remove from heat and let cool slightly.
4. Step 4: Preheat the oven to 200°C (180°C fan)/gas mark 6. Pour half of the tomato sauce into a 20 x 30 cm baking dish.
5. Step 5: Divide the spinach and tofu mixture evenly among the fresh lasagne sheets, then roll each sheet up and place them seam-side down on top of the sauce in the dish. Pour the remaining tomato sauce over the rolled cannelloni.
6. Step 6: Mix the fresh breadcrumbs with the remaining garlic and pine nuts. Sprinkle this mixture over the top of the dish, drizzle with the remaining olive oil, and bake for 10 minutes until golden and crisp.
7. Step 7: Bake the entire dish for 30 minutes before adding the breadcrumb topping, then continue baking as directed.

Tips & Variations

• For a nuttier flavor, toast the pine nuts lightly before adding them to the spinach mixture.
• You can substitute fresh lasagne sheets with no-boil sheets if preferred, adjusting cooking times accordingly.
• Add a handful of grated vegan cheese on top before baking to create a cheesy crust.
• Use firm tofu instead of silken tofu for a firmer texture in the filling.

Storage

Store any leftover cannelloni in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 180°C oven until heated through. This dish can also be frozen before baking—cover tightly and freeze for up to one month. Thaw completely before baking as instructed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Just thaw and squeeze out excess moisture before combining it with the tofu.

Is this recipe suitable for vegans?

Yes, this recipe is vegan-friendly as it contains no animal products. Just ensure your breadcrumbs are free from dairy or eggs.

Tofu & Spinach Cannelloni Recipe

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★★★★★

4.8 from 50 reviews

• Author: Jake
• Total Time: 65 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delicious and healthy Tofu & Spinach Cannelloni recipe featuring silken tofu blended with spinach and pine nuts, wrapped in fresh lasagne sheets, baked in a rich tomato sauce topped with golden garlic and pine nut breadcrumbs. Perfect as a nutritious vegetarian main dish rich in protein and packed with flavor.

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Ingredients

Scale 1x2x3x

Sauce Ingredients

• 2 tbsp olive oil, divided
• 1 onion, chopped
• 3 garlic cloves, finely chopped, divided
• 2 x 400g cans chopped tomatoes
• Salt and pepper, to taste

Filling Ingredients

• 50g pine nuts, roughly chopped, divided
• 400g bag spinach
• Pinch grated nutmeg
• 349g pack silken tofu
• 300g pack fresh lasagne sheets

Topping Ingredients

• 4 tbsp fresh breadcrumbs
• Remaining garlic and pine nuts
• Remaining olive oil, for drizzling

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Instructions

1. Prepare the tomato sauce: Heat half of the olive oil in a pan over medium heat. Add chopped onion and one-third of the finely chopped garlic. Fry for about 4 minutes until softened. Pour in the chopped tomatoes, season with salt and pepper, and bring to a boil. Reduce the heat and simmer for 10 minutes until the sauce thickens.
2. Cook the spinach and pine nuts: Heat half of the remaining olive oil in a frying pan. Add another third of the garlic and cook for 1 minute until fragrant. Add half of the pine nuts and the spinach to the pan. Cook until the spinach wilts, then drain any excess liquid.
3. Prepare the tofu filling: In a food processor or using a hand blender, blend the silken tofu until smooth. Stir the blended tofu into the cooked spinach along with the grated nutmeg and some freshly ground black pepper. Remove from heat and allow the mixture to cool slightly.
4. Assemble the cannelloni: Preheat the oven to 200°C (180°C fan)/gas mark 6. Pour half of the tomato sauce into a 20 x 30 cm baking dish. Lay out the fresh lasagne sheets and divide the spinach and tofu mixture evenly among them. Roll up the sheets with the filling inside and place them seam-side down on top of the sauce in the baking dish. Pour the remaining tomato sauce over the rolled cannelloni.
5. Add the topping and bake: Mix the fresh breadcrumbs with the remaining garlic and pine nuts. Sprinkle this mixture over the top of the cannelloni rolls. Drizzle with the remaining olive oil. Bake in the preheated oven for 30 minutes, then continue baking for an additional 10 minutes until the breadcrumbs are golden and crisp.

Notes

• Use fresh lasagne sheets for the best texture and ease of rolling.
• Silken tofu should be well blended to create a smooth, creamy filling.
• If you prefer a spicier sauce, add a pinch of chili flakes when cooking the tomato sauce.
• This dish is suitable for vegetarians and is rich in protein from tofu and pine nuts.
• You can substitute pine nuts with walnuts or almonds if desired.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Keywords: Tofu cannelloni, spinach cannelloni, vegetarian Italian recipe, baked pasta, healthy tofu recipes, spinach and tofu, vegan alternative pasta dish