Dinner

Tofu & Spinach Cannelloni Recipe

Name: Tofu & Spinach Cannelloni Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil, divided; 1 onion, chopped; 3 garlic cloves, finely chopped, divided; 2 x 400g cans chopped tomatoes; Salt and pepper, to season; 50g pine nuts, roughly chopped, divided; 400g bag fresh spinach; Pinch of grated nutmeg; 349g pack silken tofu; 300g pack fresh lasagne sheets; 4 tbsp fresh breadcrumbs

ByJack Voss November 22, 2025November 22, 2025

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Introduction

This Tofu & Spinach Cannelloni is a delicious, plant-based twist on a classic Italian dish. Filled with creamy silken tofu, fresh spinach, and pine nuts, it offers a rich and satisfying flavor that’s perfect for a comforting meal any night of the week.

The image shows a white rectangular baking dish filled with rolled pasta stuffed with a dark green spinach and white cheese mixture. The rolls are arranged in one layer and partially covered with a thick red tomato sauce. A layer of light brown crumb topping is spread evenly on top, giving a crunchy texture. The dish sits on a white marbled surface with some sauce and crumbs scattered around. One of the rolls is pulled out slightly, revealing the layers inside. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Heat half the olive oil in a pan over medium heat. Add the chopped onion and one-third of the garlic, frying for about 4 minutes until softened. Pour in the chopped tomatoes, season with salt and pepper, and bring to a boil. Reduce the heat and simmer for 10 minutes until the sauce thickens.
Step 2: In a frying pan, heat the remaining half of the olive oil. Add another one-third of the garlic and cook for 1 minute. Stir in half of the pine nuts and the spinach. Cook until the spinach wilts, then drain any excess liquid.
Step 3: Blend the silken tofu until smooth using a food processor or hand blender. Stir the blended tofu into the spinach mixture along with a pinch of grated nutmeg and some black pepper. Remove from heat and let it cool slightly.
Step 4: Preheat your oven to 200°C (180°C fan/gas mark 6). Pour half of the tomato sauce into a 20 x 30 cm baking dish.
Step 5: Spread the spinach and tofu mixture evenly onto each lasagne sheet, then carefully roll them up. Place the rolls seam-side down on top of the sauce in the dish. Pour the remaining tomato sauce over the top.
Step 6: Bake for 30 minutes until bubbling.
Step 7: Mix the breadcrumbs with the remaining garlic and pine nuts. Sprinkle this mixture over the cannelloni, drizzle with the remaining olive oil, and bake for an additional 10 minutes until the topping is golden and crisp.

Tips & Variations

For extra flavor, add a handful of grated vegan cheese on top before baking.
Substitute spinach with kale or Swiss chard for a different leafy green taste.
Toast the pine nuts lightly before adding for a nuttier flavor.
Use gluten-free lasagne sheets to make this dish suitable for gluten intolerance.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 180°C (160°C fan) until heated through, about 15-20 minutes. You can also microwave individual portions, but the topping may soften.

How to Serve

The image shows a white rectangular baking dish filled with five rolled pasta tubes standing side by side, each tube layered with green spinach and white cheese filling visible at the ends. The pasta is covered with a thick, textured red tomato sauce on top, which is sprinkled with a crumbly light brown topping, possibly breadcrumbs or cheese. The dish is placed on a white marbled surface, and some sauce is slightly spilled on the sides inside the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use firm tofu instead of silken tofu?

Silken tofu provides a creamy texture that blends smoothly into the filling. Using firm tofu would change the texture and may not blend as well, but you can try blending it thoroughly if silken tofu is unavailable.

Is this dish suitable for freezing?

Yes, you can freeze the baked cannelloni. Allow it to cool completely, then cover tightly with foil and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating in the oven.