Tofu & spinach cannelloni

Tofu & spinach cannelloni

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(20 ratings)

Prep: 25 mins Cook: 1 hr

Easy

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

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal284
  • fat13g
  • saturates2g
  • carbs30g
  • sugars6g
  • fibre4g
  • protein13g
  • salt0.65g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic cloves, finely chopped
  • 2 x 400g cans chopped tomatoes
  • 50g pine nuts, roughly chopped
  • 400g bag spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • pinch grated nutmeg
  • 349g pack silken tofu
  • 300g pack fresh lasagne sheets
  • 4 tbsp fresh breadcrumbs

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.

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Comments, questions and tips

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Hutche84
18th Feb, 2017
3.8
This was surprisingly nice!! I didn't expect it to be so tasty. I added grated cheese to the top and a few more herbs to the sauce. But was lovely! And even my meat eating boyfriend ate it!x
jp123's picture
jp123
9th Dec, 2016
Kids hated it, have 6 vegetarians and they all thought the tofu was to sour, but i'd make it again
ellasedman
21st Aug, 2016
3.8
Good, healthy recipe for something a bit different. Worked well alongside a salad.
christine-anne
13th Jul, 2016
3.8
very nice, my family all enjoyed it, however definitely need to change the tomato sauce, I used a tin of 'pizza express passata' instead of one of the tins of tomato, much tastier.
marzipanfeind
16th Apr, 2016
3.8
I enjoyed this more than I expected. I didn't miss the dairy products I'd usually have put in! I made the tomato sauce a bit tastier by adding some sun-dried tomatoes, sherry vinegar, paprika and sugar. I used (defrosted) frozen spinach and chopped it finely along with the tofu, as I don't have a food processor. I bashed the pine nuts up a bit with a pestle and mortar. We ate it with some rocket. I'll definitely make this again.
dinkydodger
17th May, 2015
5.05
Wonderful vegan friendly recipe. Tastes amazing, and much healthier than the ricotta version. Thank you for sharing!
marzipanfeind
13th Apr, 2016
3.8
It's only vegan if you don't use pasta made with egg...
MufasaCake
12th May, 2015
5.05
Amazing veggie dish! Will be making this again.
vickyinthesky's picture
vickyinthesky
1st Aug, 2014
5.05
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
1st Feb, 2014
4.05
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.

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