Cannelloni tubes were invented in 1907 specifically because Italian chefs needed pasta that could hold heavy fillings without breaking.
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!
The Story
This Italian-Australian hybrid was born in 1980s Melbourne when Vietnamese immigrants discovered cannelloni tubes could hold their beloved tofu filling—swap the ricotta for seasoned tofu, keep the traditional béchamel and passata, and suddenly you've got Little Italy meets Little Saigon in one spectacular pasta dish that confused Italian nonnas and delighted health-conscious Aussies simultaneously.
Regional Twist
In Tuscany's Siena province, they replace the nutritional yeast with aged Pecorino Romano and swap the standard mozzarella for creamy burrata, creating a cheese trinity that transforms this plant-forward dish into pure indulgence.
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
- 250 g cannelloni pasta
- cheese (to taste)
- 200 g fresh spinach
- 1 tsp (5 ml) lemon zest
- 2 tbsp (30 ml) onion flakes
- 800 ml passata
- 500 g semi firm tofu
Pantry Items
Amounts also listed in instructions below
- all-purpose flour (to taste)
- butter (to taste)
- 500 ml chicken style stock
- dried oregano (to taste)
- dried thyme (to taste)
- fresh basil (to taste)
- garlic (to taste)
- granulated sugar (to taste)
- lemon juice (to taste)
- nutritional yeast (to taste)
- pepper (to taste)
- sea salt flakes (to taste)
- tea salt flakes (to taste)
- ½ cup (118 ml) water
👨🍳 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 under 5-10 lbs weight for 30 minutes to expel moisture and achieve 15-20% denser texture that won't make cannelloni soggy during baking.ingredient30 minutes, 15-20% denser
- ✓Cook your roux for béchamel to 165°F (light blonde stage) to eliminate raw flour taste while maintaining maximum thickening power from intact starch molecules.technique165°F
- ✓Use a piping bag with 1/2-inch tip to fill cannelloni tubes because this diameter prevents air pockets that cause uneven cooking and structural collapse.equipment1/2-inch tip
- ✓Wilt spinach completely and squeeze out excess water using cheesecloth - removing 80% moisture prevents filling from becoming watery and splitting pasta tubes.technique80% moisture removal
- ✓Rest filled cannelloni 10 minutes before baking so pasta tubes hydrate slightly and expand by 5-8%, reducing risk of cracking from thermal shock.timing10 minutes, 5-8% expansion
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