Spinach and Tofu Stuffed Cannelloni

Inspired by my holiday in Italy. Vegan version of cannelloni pasta stuffed with soft and creamy tofu, spinach and baked in rich tomato sauce.


Prep Time: 15 mins
Cook Time: 30 mins
Yields: 4


  • 400 g firm tofu, cubed
  • 1-2 garlic cloves, minced
  • 3 cups baby spinach
  • 1 tablespoon extra-virgin olive oil
  • 1 handful basil leaves
  • 1 small bunch parsley, finely chopped
  • 1 teaspoon oregano
  • salt and pepper, to taste
  • 1 pack cannelloni pasta
  • 400 mg tomato passata
  • grated dairy-free cheese (optional)


  1. Prepare the filling. Place tofu, garlic, spinach, olive oil, basil, parsley and oregano in a food processor. Pulse until the mixture is smooth and creamy. Adjust seasonings to taste.
  2. Preheat oven to 180°C and grease a square baking dish. Pour half of the tomato passata in the bottom of the dish. Stuff each cannelloni with tofu filing and arrange them over the tomato sauce. Pour the remaining tomato sauce over the cannelloni. Bake for 30 minutes or until pasta is soft and cooked through.
  3. Sprinkle with cheese if desired and bake for another 5-10 minutes or until cheese is melted. Serve warm and enjoy immediately.

Nutrition Facts

Per serving: 351 KCALS | 9.2G FAT | 1.7G SAT FAT | 52.3G CARBS | 2.4G SUGAR | 3.7G FIBRE | 18.1G PROTEIN

No Replies to "Spinach and Tofu Stuffed Cannelloni"

    Leave a reply

    Your email address will not be published.