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Tofu & spinach cannelloni

Tasty tofu is a vegetarian's best friend and this cannelloni dish, packed with protein and iron, is sure to be a freezable favourite

  • Prep: 25 mins
    Cook: 1 hrs
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 284
  • Carbohydrates 30
  • Saturated Fat 2
  • Sugar 6
  • Protein 13
  • Fat 13
  • Fibre 4
  • Salt 0.65

Nutrition per serving

  • Calories 284
  • Carbohydrates 30
  • Saturated Fat 2
  • Sugar 6
  • Protein 13
  • Fat 13
  • Fibre 4
  • Salt 0.65

Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, finely chopped
  • 2 x 400g cans chopped tomatoes
  • 50g pine nuts, roughly chopped
  • 400g bag spinach
  • pinch grated nutmeg
  • 349g pack silken tofu
  • 300g pack fresh lasagne sheets
  • 4 tbsp fresh breadcrumbs

Tip

4 reasons to eat tofu
Rich in protein • Low fat • Helps to lower cholesterol • Can relieve menopausal symptoms

Method

  1. Heat half the oil in a pan, add onion and 1/3 of the garlic and fry for 4 mins until softened. Pour in tomatoes, season and bring to the boil. Reduce heat and cook for 10 mins until sauce thickens.

  2. Heat half remaining oil in a frying pan and cook another 1/3 of garlic for 1 min, then add half the pine nuts and the spinach. Wilt spinach, then tip out excess liquid. Whizz tofu in a food processor or with a hand blender until smooth, then stir through the spinach with the nutmeg and some pepper. Remove from the heat; allow to cool slightly.

  3. Heat oven to 200C/180C fan/gas 6. Pour half tomato sauce into a 20 x 30cm dish. Divide spinach mix between lasagne sheets, roll up and lay on top of sauce. Pour over remaining sauce. Bake for 30 mins.

  4. Mix crumbs with remaining garlic and pine nuts. Sprinkle over top of dish, drizzle with remaining oil and bake for 10 mins until crumbs are golden.

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