Tofu & spinach cannelloni

Tofu & spinach cannelloni

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(10 ratings)

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Cooking time

Prep: 25 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
284
protein
13g
carbs
30g
fat
13g
saturates
2g
fibre
4g
sugar
6g
salt
0.65g

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

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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe from Good Food magazine, July 2011

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Comments

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vickyinthesky's picture
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I have cooked this dish many of times; my family and friends love it! (despite most of them being non-vegetarian) It is really simple and fun to make. I love the breadcrumb and pinenut topping, it adds a crunchy texture to the dish, without the calories of cheese. I add wine to the tomato sauce, some extra herbs and a bit of Tabasco to give it a kick. If you're not vegan, it's also delicious with soft cheese instead of tofu.

niftypixie's picture
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We used frozen spinach (300g) and put a white sauce and cheese on top as not vegan. Bit bland, but we would definitely cook it again maybe adding some more ingredients. Reheated ok in the oven. Tasted better second time. Little boy loved it.

jpjules's picture

Scrummy ! My 7 year old son helped me make this recipe. It was straightforward and fun to do. We used coconut oil to cook with and put parmesan in with the breadcrumb topping. Very tasty. Will definitely make again.

TomB's picture

My daughter and I made this together tonight and it gave us a "super star"ranking in the family. Great dished fun to make.

TomB's picture

Fun to prepare dish that my daughter and I teamed up to present to the rest of the family--it made us stars! We used four cloves of garlic and liked the extra taste. This will be one of our favorite dishes for some time to come!

anja1cam's picture
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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.

carrotcake28's picture
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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!

xnr431's picture
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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 :)

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

josia79's picture

yummy :)

victoriaharold's picture

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! :;

immiscibility's picture
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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.

merlot65's picture

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.

iloveolives's picture

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

janbomyers's picture
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Great!

emmabryce2's picture

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!

handerson's picture

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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