Spinach and tofu cannelloni

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Spinach and tofu cannelloni

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Adjust Servings:
For the filling:
2 tablespoons Vegetable butter
1 tablespoon Olive oil
1 pack fresh Spinach
1 teaspoon ground Sage
1/8 teaspoon each Salt and pepper
1/8 teaspoon Nutmeg
1 block medium Tofu
1 tablespoon Psyllium husk
1/4 cup Soy cream
4 tablespoons Non-dairy Parmesan-like cheese
For the béchamel:
2 tablespoons Vegetable butter
2 tablespoons Gluten-free all purpose flour
1/2 cup Almond milk
1 pinch Nutmeg
1 pinch Salt and pepper
For the cannelloni:
14-16 gluten-free oven-ready Cannelloni If you cannot find cannelloni, you can make them by softening lasagna strips and rolling them onto themselves (make sure you use very thin, oven-ready strips)
1 teaspoon Vegetable butter For greasing
3/4 cup Tomato sauce

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP

This Italian traditional baked dish competes with lasagna in popularity. It’s the perfect family meal for a cold day!

  • 55 minutes
  • Serves 4
  • Medium


  • For the filling:

  • For the béchamel:

  • For the cannelloni:



You aren’t a real Italian cuisine connaisseur until you have tried cannelloni, the rolled version of lasagna. As with lasagna, cannelloni is a baked dish that comes in many varieties. The advantage of cannelloni is that the dish is less messy to serve, as the filling is contained in the pipe-shaped sheet of pasta.

One of the most popular ways of cooking cannelloni is with spinach and ricotta cheese, which you can easily veganize with tofu in the place of ricotta.

To prepare spinach and tofu cannelloni, start with cooking the fresh spinach in melted butter, olive oil, and sage. When wilted, squeeze, remove from the pan, and transfer to the mixer’s bowl. Purée the spinach together with the seasoning, then add the tofu, soy cream, vegan Parmesan-like cheese, salt, pepper, and psyllium husk.

Once the filling is ready, use a teaspoon to fill each cannelloni pipe. Transfer each filled cannellenoni pipe to a greased baking dish covered with a layer of tomato sauce. Cannelloni will fit nicely in a standard-sized baking dish. Once you have covered the entire surface of the baking dish, make the béchamel by whisking together butter, flour, nutmeg, salt, and pepper.

Pour the béchamel onto the cannelloni, then add a few more spoonfuls of tomato sauce in some random spots (do not entirely cover the béchamel layer, but make sure that all the cannelloni pipes are covered.

Bake in the oven for 20 minutes, then transfer to the serving dishes. Enjoy hot!

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10 minutes

Prepare the filling

Melt the butter in a pan, add the olive oil, and cook for a few seconds. Add the spinach, cover with a lid, and cook for a3-4 minutes. Take the lid off and cook for one more minute, until all the spinach has wilted. Take off the heat, squeeze against the side of the pan, and transfer to the mixer’s bowl.
Season with salt, pepper, and nutmeg, then process until you obtain a purée. Dice the tofu and transfer to the bowl. Process until you obtain a ricotta like texture, then add the psyllium husk and the vegan Parmesan-like cheese. Process again until all the ingredients are evenly incorporated.

10 minutes

Fill the pipes

Grease the baking dish with a little vegetable butter, then cover the bottom of the dish with a little tomato sauce. With the help of a teaspoon, fill each cannelloni pipe by pushing the filling inside from both sides. Place each cannelloni in the dish starting from the center. If there is space left on the sides, fill it with more pipes, but do not break them to fill the space: the pasta shells are very brittle.

5 minutes

Prepare the béchamel

Preheat the oven to 350 degrees. Prepare the béchamel by heating the butter in a small sauce pot. Add the flour, stirring constantly, until golden, then add the milk. Continue to whisk, until you bring it to the boil and the mixtures thickens a bit. Take off the heat, add the salt, pepper, and nutmeg to your taste, and mix again.

30 minutes


Spoon the béchamel on top of the cannelloni, then spoon in some splotches of tomato sauce (do not cover the cannelloni entirely with tomato sauce: keep a “cow” like pattern). Put in the oven and bake for 25-30 minutes. Then, take out of the oven.



Transfer the cannelloni to your serving dishes: they should come out neatly. Enjoy hot!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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