Tofu Cannelloni Pasta
Dive into a delightful tofu cannelloni that captures the creamy essence of ricotta using semi-firm tofu as a base! With a burst of fresh herbs and a rich tomato sauce, this dish is not just a meal; it’s a celebration of flavor and texture. Perfect for a cozy dinner, this pasta is sure to impress both vegans and non-vegans alike!
Prep
30
min
Cook
55
min
Serves
4
people
Level
intermediate
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- •250g cannelloni pasta
- •Mozzarella cheese or cheese of choice
- •500ml chicken style stock
- •200g fresh spinach, wilted and chopped
- •5 garlic cloves, minced
- •1 tsp lemon zest
- •1/3 cup nutritional yeast
- •2 tbsp onion flakes
- •800ml passata
- •500g semi firm tofu
Pantry Items
Amounts also listed in instructions below
- •Butter
- •Caster sugar
- •Dried oregano
- •Dried thyme
- •Fresh basil
- •Lemon juice
- •Pepper
- •Plain flour
- •Sea salt flakes
- •Tea salt flakes
- •1/2 cup water, from rinsing the passata bottle
👨🍳 Instructions
- 1
Preheat oven to 200C.
- 2
Add all of the tomato sauce ingredients to a pot, mix to combine, then place over medium heat and simmer for 20 minutes.
- 3
Add all of the tofu filling ingredients to a bowl and mix well to combine, then pipe into the cannelloni tubes.
- 4
Line up the filled cannelloni in a baking dish, ensuring they do not exceed the height of the dish's walls.
- 5
In a pan over medium heat, melt the butter, then add the flour and whisk to form a paste.
- 6
Gradually add the stock while continuously whisking. Add the nutritional yeast and the remaining stock, whisking until a thick creamy sauce forms.
- 7
Pour the tomato sauce over the pasta, then pour the béchamel sauce on top. Cover with foil and bake for about 45 minutes.
- 8
If adding extra cheese, remove the foil, add the cheese, and bake for a further 10 minutes.
- 9
Top off with fresh basil leaves and enjoy!
💡 Pro Tips
- ✓Press tofu for at least 15 minutes to remove excess moisture before mixing for a better filling consistency.
- ✓Use a piping bag or a zip-top bag with the corner cut off to easily fill the cannelloni tubes.
- ✓If you don't have fresh spinach, you can substitute with frozen spinach; just make sure to thaw and drain it well.
- ✓For a creamier béchamel sauce, add a splash of plant-based milk when whisking in the stock.