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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17th May, 2015
Wonderful vegan friendly recipe. Tastes amazing, and much healthier than the ricotta version. Thank you for sharing!
13th Apr, 2016
It's only vegan if you don't use pasta made with egg...
12th May, 2015
Amazing veggie dish! Will be making this again.
vickyinthesky's picture
1st Aug, 2014
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.
1st Feb, 2014
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.
28th Jan, 2014
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.
21st Oct, 2013
My daughter and I made this together tonight and it gave us a "super star"ranking in the family. Great dished fun to make.
18th Oct, 2013
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!
4th May, 2013
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.
11th Dec, 2012
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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