Tofu and Spinach Cannelloni: A Cheesy Plant-Based Classic
A Comforting Italian Classic—Dairy-Free & Delicious!
There’s something deeply satisfying about stuffed pasta baked in a rich, bubbling tomato sauce. This Tofu & Spinach Ricotta Cannelloni delivers all the cheesy, creamy goodness of the original but in a completely plant-based way.
Tofu blends seamlessly with spinach, nutritional yeast, and lemon juice to create a silky, dairy-free ricotta filling that’s just as rich and indulgent as the traditional version. Topped with a flavour-packed tomato sauce and a golden, melty cheese topping, this dish is a true comfort-food favourite.
Ingredients (Serves 4-5)
For the Tofu Ricotta Filling:
1 block firm tofu, drained and crumbled
2 cups baby spinach, finely chopped
2 tbsp nutritional yeast (for cheesy flavour)
1 tbsp olive oil
1 tbsp lemon juice
1 tsp garlic powder
½ tsp black pepper
½ tsp salt
For the Tomato Sauce:
1 tbsp olive oil
1 small brown onion, finely chopped
2 cloves garlic, minced
1 can (400g) crushed tomatoes
1 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
½ tsp chilli flakes (optional)
Salt and black pepper to taste
For Assembly:
12 cannelloni tubes
½ cup plant-based shredded cheese (mozzarella-style)
Fresh basil leaves for garnish
Step-by-Step Instructions
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Step 1: Make the Tofu Ricotta
In a bowl, crumble the firm tofu into small pieces.
Stir in chopped spinach, nutritional yeast, olive oil, lemon juice, garlic powder, black pepper, and salt.
Mix until the texture resembles ricotta cheese. Set aside.
Step 2: Prepare the Tomato Sauce
Heat olive oil in a pan over medium heat.
Add onions and sauté for 3-4 minutes, until soft.
Stir in garlic, crushed tomatoes, tomato paste, oregano, basil, and chilli flakes.
Season with salt and black pepper. Simmer for 10 minutes, stirring occasionally.
Step 3: Fill the Cannelloni
Using a small spoon or piping bag, fill each cannelloni tube with the tofu ricotta mixture.
Arrange the stuffed tubes in a baking dish.
Step 4: Assemble & Bake
Pour the tomato sauce over the cannelloni, ensuring they’re fully covered.
Sprinkle with plant-based shredded cheese.
Cover with foil and bake at 180°C (350°F) for 20 minutes.
Remove foil and bake for another 10 minutes, until the cheese is golden and bubbling.
Step 5: Serve & Enjoy!
Garnish with fresh basil leaves and serve hot.
Flavour Profile
Creamy & cheesy – tofu ricotta mimics traditional ricotta beautifully.
Rich & tangy – the tomato sauce balances the richness.
Slightly nutty & umami-packed – thanks to nutritional yeast.
Comforting & hearty – baked pasta perfection!
Variations & Substitutions
🟢 Make It Gluten-Free:
Use gluten-free cannelloni tubes.
🟢 Extra Protein Boost:
Add blended white beans or lentils to the tofu ricotta.
🟢 Swap the Greens:
Use kale, Swiss chard, or zucchini instead of spinach.
🟢 Cheese Alternatives:
Swap plant-based shredded cheese for cashew cream or vegan parmesan.
Why You’ll Love This Recipe
✔ Creamy, Cheesy, & Comforting – A baked pasta dish that’s full of flavour.
✔ Easy to Make – Simple steps, yet a stunning result.
✔ Customisable – Adjust to fit dietary needs.
✔ Perfect for Meal Prep – Freezes well and reheats beautifully.
FAQs
Can I make this ahead of time?
Yes! Assemble the cannelloni and refrigerate overnight, then bake when ready.
Can I freeze it?
Yes! Bake, cool completely, then freeze in an airtight container for up to 2 months. Reheat in the oven.
What’s the best way to reheat leftovers?
Cover with foil and bake at 160°C (320°F) for 15 minutes, or microwave in portions.
Final Thoughts
This Tofu & Spinach Ricotta Cannelloni is creamy, cheesy, and the ultimate baked comfort dish! Whether you’re serving it for family dinners, meal prep, or special occasions, this plant-based take on a classic is guaranteed to impress.
Would you try this with plant-based cheese or cashew cream? Let us know in the comments!