Tofu & spinach cannelloni

Tofu & spinach cannelloni

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(33 ratings)

Prep: 25 mins Cook: 1 hr


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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  • 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



    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



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

  • pinch grated nutmeg



    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


  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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Ruth Thomson's picture
Ruth Thomson
22nd Jun, 2020
one of my favourites! I add courgette or mushrooms to the filling and add them to the food processor with the tofu.
12th Sep, 2019
I needed more filling and more sauce to feed 4 people. It is bland. Needs something sharp/tangy (blue cheese/goats cheese was suggested). Lots of pans and pots to be washed afterwards. Not a midweek meal.
12th Nov, 2018
I have made this a couple of times, the recipe is can be a bit bland: I would suggest: For the sauce: - Add one tin of tomatoes and a tomato tin full of water to the tomato sauce, this should cover the cannelloni much better. - add 1/4 tsp sugar in the sauce to kill the acidity - more garlic to taste For the filling: - Add one pack of chestnut mushrooms, chopped - more garlic to taste For the pasta: the cannelloni obtain using a full lane sheet end up being huge and or too thick depending on the sheets used. - Try ready made dried cannelloni tubes, this is also less messy to make, just fill the dry cannelloni tube with a couple of teaspoons of filling, increase the cooking time by five to ten minutes, or cut lasagne sheets to roll smaller cannelloni.
9th Dec, 2017
Really enjoyed this one. I misread the recipe and bought dry lasagne sheets instead of fresh, but I turned it into a sort of lasagne and it tasted great.
10th Jun, 2017
This was a surprise. I did not expect it to be so tasty. I used dried cannelloni tubes and left the sauce a but wetter to compensate, plus I added grated cheese to the top. Husband said he prefers it to spinach and ricotta. Definitely a keeper.
18th Feb, 2017
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
9th Dec, 2016
Kids hated it, have 6 vegetarians and they all thought the tofu was to sour, but i'd make it again
21st Aug, 2016
Good, healthy recipe for something a bit different. Worked well alongside a salad.
13th Jul, 2016
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.
16th Apr, 2016
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.


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