Delicious Dairy-Free Spinach Tofu Cannelloni: An Easy Homemade Recipe

Inspired by: @pbsofia

Craving a comforting, hearty Italian classic that's entirely plant-based? Look no further! This delightful vegan cannelloni recipe, featuring a rich and creamy spinach "ricotta" filling made from tofu, is surprisingly easy to make and guaranteed to impress. Whether you're a seasoned vegan chef or just exploring the world of plant-based eating, this dish is a perfect way to enjoy a traditional favorite without dairy or meat. It's ideal for a cozy family dinner, a celebratory meal, or simply when you're in the mood for some wholesome, homemade comfort food.

This recipe proves that switching to a plant-based diet can open up a world of delicious new culinary adventures, just as it did for pbsofia!

Why You'll Love This Vegan Cannelloni

This Spinach Tofu Cannelloni recipe offers a fantastic alternative to traditional Italian pasta dishes, packed with flavor and plant-based goodness. It's a wonderful choice for those seeking:

• A dairy-free and egg-free Italian meal: Enjoy classic flavors without compromising dietary choices.
• Easy homemade comfort food: Simple steps lead to an incredibly satisfying dish.
• A healthy and wholesome dinner: Filled with nutrient-rich spinach and protein-packed tofu.
• An impressive yet accessible recipe: Perfect for entertaining or a special family dinner.

Ingredients

Yields: Approximately 4 servings Prep time: 20 minutes Cook time: 30-35 minutes

For the Spinach "Ricotta" Filling

• 1 block (about 300-400g) firm tofu, pressed and crumbled
• 200g spinach, fresh or frozen (thawed and squeezed dry)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ¼ cup nutritional yeast (for cheesy flavor)
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper

For the Cannelloni

• 250g durum wheat semolina pasta (cannelloni tubes)
• Approximately 600g (2 jars or 2 cans) your favorite tomato sauce (or homemade)
• Optional: Vegan mozzarella or cream cheese for topping

Equipment

• Large mixing bowl
• Skillet
• Oven-safe baking dish (approx. 9x13 inch)
• Piping bag (optional, for easy filling)

Instructions: How to Make Vegan Spinach Tofu Cannelloni

1. Prepare the Tofu "Ricotta":

   • Heat olive oil in a skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
   • Add the spinach (if fresh, cook until wilted; if frozen, just warm through). Remove from heat.
   • In a large bowl, crumble the pressed firm tofu using your hands or a fork until it resembles ricotta cheese.
   • Add the cooked spinach, nutritional yeast, salt, and black pepper to the crumbled tofu. Mix well until all ingredients are evenly combined. Taste and adjust seasonings as needed.

2. Prepare the Cannelloni Tubes:

   • Preheat your oven to 180°C (350°F).
   • Spoon a thin layer of tomato sauce into the bottom of your baking dish.
   • Carefully fill each cannelloni tube with the spinach "ricotta" mixture. A piping bag or a small spoon can make this easier. Don't overfill to prevent bursting during baking.

3. Assemble and Bake:

   • Arrange the filled cannelloni tubes in a single layer over the tomato sauce in the baking dish.
   • Pour the remaining tomato sauce evenly over the cannelloni, ensuring they are fully covered. This is crucial for the pasta to cook properly.
   • Optional: Top with a sprinkle of vegan mozzarella or cream cheese for extra creaminess and browning.
   • Cover the baking dish tightly with foil.
   • Bake for 30-35 minutes, or until the pasta is tender. Remove the foil for the last 5-10 minutes if you added vegan cheese and want it to brown.

4. Serve:

   • Carefully remove the cannelloni from the oven. Let it rest for a few minutes before serving.
   • Serve hot, perhaps with a side salad or some garlic bread.

Enjoy your homemade, delicious vegan cannelloni!

Variations and Adaptations

This recipe is incredibly versatile! Feel free to experiment with these ideas:

• Different Fillings:
  • Mushroom & Herb: Sauté finely diced mushrooms with herbs like oregano and parsley and mix with the tofu ricotta.
  • Roasted Pumpkin/Butternut Squash: Roast and mash pumpkin or butternut squash, then mix with the tofu "ricotta" for a sweeter, seasonal twist.
  • Lentil "Meat" Crumble: Add a savory kick by mixing cooked brown lentils or a vegan burger crumble with the spinach and tofu.
• Alternative Sauces:
  • Creamy Béchamel: Make a simple vegan béchamel (white sauce) with plant milk and flour, layering it with or instead of the tomato sauce.
  • Roasted Red Pepper Sauce: Blend roasted red peppers with a little vegetable broth for a smoky, sweet sauce.
• Gluten-Free Option: While the original pasta uses durum wheat, you can easily make this recipe gluten-free by using your favorite gluten-free cannelloni tubes or gluten-free lasagna noodles (just cut and roll them).

Tips & Hacks for Success

• Press Your Tofu: For the best "ricotta" texture, firmly press excess water from your tofu before crumbling. This helps it absorb flavors better and prevents a watery filling.
• The Tomato Sauce Secret: As pbsofia learned, a delicious tomato sauce makes all the difference! If you're using jarred sauce, consider simmering it with a bay leaf, a pinch of sugar, and an extra clove of garlic for 10-15 minutes to deepen the flavor.
• Filling Made Easy: If you don't have a piping bag, a sturdy freezer bag with a corner snipped off works perfectly for filling the cannelloni tubes.
• Make Ahead: Assemble the cannelloni up to a day in advance and store it covered in the refrigerator. Add an extra splash of tomato sauce before baking if it looks dry.

Try this recipe and share your experience with the abillion community! We love seeing your delicious creations and hearing how you adapt recipes to your taste. Your reviews help others discover amazing plant-based options and contribute to a more sustainable world.

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