| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 14g | 3g | 45g |
| sugars | fibre | protein | salt |
| 8g | 7g | 23g | 0.6g |
Why I Love Italian Spinach and Tofu Cannelloni with Fresh Tomato
While I’m typically drawn to the hearty flavors of my home state, Montana, there are times when the lure of international cuisine calls me to my kitchen. One such instance is when I find myself preparing the Spinach and Tofu Cannelloni with Fresh Tomato — it’s not your typical rancher’s fare or inspired by Native American traditions, but it’s become a favorite in the Lucas Adams repertoire of recipes.
A Trip Down the Italian Lane
It was during a visit to Italy that I first tasted the traditional cannelloni. The richness of the cheese, the warmth of the tomato, and the subtle nuances of the herbs are all an unforgettable sensory experience. I always felt a version with a slightly different spin could fit perfectly into my culinary portfolio, which led me to the creation of the Spinach and Tofu Cannelloni with Fresh Tomato.
The Spinach and Tofu Twist
Inspired by the innovative style of Chef Jamie Oliver, I decided to replace the traditional ricotta filling with a mixture of fresh spinach and firm tofu. The spinach adds a distinct earthiness, complemented perfectly by the subtle creaminess of the tofu. A generous sprinkle of nutritional yeast, and anyone would be hard-pressed to miss the traditional cheese filling. The result is a vegan-friendly version of the classic Italian dish that doesn’t skimp on flavor or satisfaction.
The process itself is relatively straightforward and yields a hearty meal perfect for those shared dinners with friends and family. The fresh ingredients like handpicked spinach, local Montana-grown tomatoes, and firm tofu come together to divulge a symphony of mouth-watering pleasure.
What truly makes this Spinach and Tofu Cannelloni with Fresh Tomato special to me is how it encourages anyone – from the heartland rancher to the city slicker – to push their taste boundaries. It reiterates how food can build bridges across cultures and experiences and affirms my conviction about trying new recipes and flavor profiles.
So, whether you’re craving a taste of Italy or seeking a new vegan recipe, I urge you to give this cannelloni a shot. It stands out among typical Italian fare and yet has an undeniable comfort-food feel that brings us back to our roots.
What You’ll Need
- 2 cups of fresh spinach, washed and chopped
- 2 cups of firm tofu
- 1/2 cup of nutritional yeast
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 12 cannelloni tubes
- 4 cups of fresh tomatoes, chopped
- 2 cloves of garlic, minced
- 1 onion, chopped
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1/2 cup of red wine
- 1 cup of vegan mozzarella cheese, grated
Method
Step One
Preheat your oven to 350 degrees Fahrenheit. While the oven heats, prepare the tofu filling. In a large bowl, crumble the tofu and add the fresh chopped spinach, nutritional yeast, salt, and pepper. Mix until the ingredients are well-combined.
Step Two
In a large sauté pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until they are soft and fragrant. This should take roughly 5-7 minutes. Once done, add in the chopped fresh tomatoes, dried oregano, dried basil, and red wine. Stir well and allow the sauce to simmer for about 15 minutes, or until it thickens.
Step Three
Next, fill each cannelloni tube with the prepared tofu and spinach mixture. Once each tube is filled, place them in a casserole dish.
Step Four
Pour the tomato sauce over the filled cannelloni tubes, ensuring they are all evenly covered. Sprinkle the top with the grated vegan mozzarella cheese.
Step Five
Bake the cannelloni in the preheated oven for about 30 minutes, or until the cheese is melted and slightly golden. Allow to cool for a few minutes before serving.
