Tofu & spinach cannelloni

Tofu & spinach cannelloni

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(25 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
  • Healthy
  • Vegetarian

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
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 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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josia79
20th Feb, 2012
yummy :)
victoriaharold
24th Jan, 2012
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
22nd Jan, 2012
4.05
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
4th Jan, 2012
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
29th Aug, 2011
I have made this twice - except used mozzarella on top instead of the nuts. Delicious and went down well with my family :).
janbomyers
12th Aug, 2011
5.05
Great!
emmabryce2
24th Jun, 2011
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
16th Jun, 2011
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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