Tofu & spinach cannelloni

Tasty tofu is a vegetarian's best friend and this cannelloni dish, packed with protein and iron, is sure to be a freezable favourite

Recipe uploaded by

Good Food

7 ratings 5

Recipe by Good Food

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Tested

Difficulty and servings

Serves 6

Preparation and cooking times

Prep 25 mins

Cook 1 hr

Vegetarian, Super healthy

Heat half the oil in a pan, add onion and 1/3 of the garlic and fry for 4 mins until softened. 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 cook another 1/3 of garlic for 1 min, 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 lasagne sheets, roll up and lay on top of sauce. Pour over remaining sauce. Bake for 30 mins.
Mix crumbs with remaining garlic and pine nuts. Sprinkle over top of dish, drizzle with remaining oil and bake for 10 mins until crumbs are golden.

4 reasons to eat tofu

Rich in protein • Low fat • Helps to lower cholesterol • Can relieve menopausal symptoms

PER SERVING

284 kcalories, protein 13g, carbohydrate 30g, fat 13 g, saturated fat 2g, fibre 4g, sugar 6g, salt 0.65 g

Recipe from Good Food magazine, July 2011.

Latest comments and suggestions

handerson

16 June 2011

handerson commented on this recipe

As I was unable to locate fresh gluten free cannelloni I instead made it into a lasange and it worked great. Very much enjoyed by all.

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Emma

24 June 2011

Emma commented on this recipe

I have made this several times now and just use dried lasagne sheets and it works perfectly, with each mouthful eliciting a 'yummmm' from the whole of the family - result!

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Janet

12 August 2011

Janet rated and commented on this recipe

Great!

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iloveolives

29 August 2011

iloveolives commented on this recipe

I have made this twice - except used mozzarella on top instead of the nuts. Delicious and went down well with my family :).

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merlot65

04 January 2012

merlot65 commented on this recipe

I made this with a white sauce on the top but it still didn't add to the flavour - I find tofu to be very bland and an acquired taste.

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Mio

22 January 2012

Mio rated and commented on this recipe

Just made this for the first time and it is fantastic! Never made anything like it before (I had to go out and buy a lasagne dish!) but everything was easy to follow. I put in a bit more garlic than stated and the combination of the garlic, spinach and pine nuts is amazing. Does 6 decent-sized portions too and going to put some in the freezer for easy dinners during the week.

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Vicki

24 January 2012

Vicki commented on this recipe

I made this today and it was delist! I would love if there was more sauce so the next time I make it I think I'll put in another tin of tomatoes! :;

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joanna

20 February 2012

joanna commented on this recipe

yummy :)

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Karen

04 March 2012

Karen rated and commented on this recipe

Although this dish is tasty it could do with a little spice to lift it a bit.

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Sally

13 April 2012

Sally rated and commented on this recipe

If you add a tablespoon of capers, roughly chopped, and a handful of chopped olives to the tomato sauce it gives the dish a bit more flavour and salt! Great low fat dinner :)

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Emma Whittington

10 December 2012

Emma Whittington rated this recipe

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AJG

11 December 2012

AJG rated and commented on this recipe

Really great vegan recipe! I gave it to my Dad and sister without telling them what it was - they never even guessed it was any different to usual!

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Anja

04 May 2013

Anja rated and commented on this recipe

This is great! My picky kids wolfed it down without batting an eyelid. I used 300g frozen weight spinach, and no pine nuts, only one tin of tomatoes, but some extra celery. The Spinach filling needs to be really well seasoned, I though I had overdone it before cooking but it turned out just right once cooked with the pasta. As we're not Vegan, I topped it with a bechamel sauce made with 250ml of milk and sprinkled it with a small amount of parmesan rather than breadcrumbs.

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