Description
A delicious and nutritious Tofu & Spinach Cannelloni recipe featuring silken tofu blended with fresh spinach and pine nuts, rolled in fresh lasagne sheets, and baked in a rich tomato sauce topped with crunchy garlic and pine nut breadcrumbs. Perfect for a wholesome vegetarian meal packed with protein and flavor.
Ingredients
Scale
For the Tomato Sauce
- 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
For the Filling
- 50g pine nuts, roughly chopped, divided
- 400g bag fresh spinach
- Pinch of grated nutmeg
- 349g pack silken tofu
Other Ingredients
- 300g pack fresh lasagne sheets
- 4 tbsp fresh breadcrumbs
Instructions
- Prepare the Tomato Sauce: Heat 1 tablespoon of olive oil in a pan over medium heat. Add the chopped onion and one-third of the finely chopped garlic (1 garlic clove). Fry for about 4 minutes until softened. Pour in the chopped tomatoes, season with salt and pepper, bring to a boil, then reduce heat and simmer for 10 minutes until the sauce thickens.
- Cook Spinach and Pine Nuts: Heat the remaining 1 tablespoon of olive oil in a frying pan. Add another one-third of the garlic (1 garlic clove) and cook for 1 minute until fragrant. Add half of the pine nuts (25g) and the fresh spinach, then cook until the spinach wilts. Drain any excess liquid.
- Prepare Tofu Filling: Blend the silken tofu in a food processor or with a hand blender until smooth. Stir in the cooked spinach and pine nut mixture, along with a pinch of grated nutmeg and freshly ground black pepper. Remove from heat and allow to cool slightly.
- Assemble Cannelloni: Preheat the oven to 200°C (180°C fan) or gas mark 6. Pour half of the tomato sauce into a 20 x 30cm ovenproof dish. Lay out the fresh lasagne sheets and divide the spinach and tofu mixture among them. Roll up each sheet tightly and arrange the rolls seam side down on top of the tomato sauce in the dish. Pour over the remaining tomato sauce.
- Prepare and Add Breadcrumb Topping: Mix the fresh breadcrumbs with the remaining one-third of the garlic (1 garlic clove) and the remaining half of the pine nuts (25g). Sprinkle this mixture evenly over the top of the cannelloni. Drizzle with the remaining olive oil.
- Bake the Dish: Bake the assembled cannelloni in the preheated oven for 30 minutes until heated through and bubbling. Then bake for an additional 10 minutes to allow the breadcrumb topping to become golden and crisp.
Notes
- Use fresh lasagne sheets for easier rolling and better texture.
- Silken tofu provides a smooth, creamy texture in the filling.
- Spinach should be well drained to avoid excess moisture in the dish.
- For a nuttier flavor, lightly toast the pine nuts before adding.
- This dish is naturally vegetarian and low in fat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Tofu cannelloni, spinach cannelloni, vegetarian Italian recipe, baked pasta, tofu recipe, healthy comfort food, pine nuts, tomato sauce
