Vegan Spinach and Tofu Cannelloni

Vegan Spinach and Tofu Cannelloni

Ingredients

Sauce:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1 bay leaf, fresh (or dried)
• 1/2 tsp each dried thyme and oregano
• 1/3 cup tomato paste
• 800 g canned crushed tomatoes
• 4 cups vegetable broth, low sodium
• 1/3 cup water or more vegetable broth
• 3/4 tsp salt
• 1 1/2 tsp sugar
• 1/3 tsp black pepper
• 2/3 cup basil leaves, roughly torn (recommended but not critical)

Filling:

• 250 g frozen chopped spinach, thawed
• 400 g firm tofu, drained and crumbled
• 1/3 cup nutritional yeast
• 1 cup shredded vegan cheese (optional)
• 1 tbsp ground flaxseed mixed with 2.5 tbsp water (let sit for 5 minutes to thicken)
• 1 large garlic clove, minced
• 3/4 tsp cooking salt
• 1/2 tsp black pepper

Cannelloni:

• 18 – 22 dried cannelloni tubes (250 g pack) or 14 manicotti tubes (8.8 oz)

Instructions

1. Sauce: In a pot, heat olive oil over medium-high heat. Add onion, garlic, bay leaf, thyme, and oregano. Cook for 3-4 minutes until onions are translucent. Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, broth, sugar, salt, and pepper; stir and simmer for 20 minutes. Remove bay leaf and stir in basil, then cover to keep warm.

2. Filling: Squeeze excess water from thawed spinach and combine with crumbled tofu, nutritional yeast, vegan cheese (if using), flaxseed mixture, minced garlic, salt, and pepper in a bowl. Mix well.

3. Assemble & Bake: Preheat the oven to 180°C (350°F). Spread 1 cup of sauce on the base of a baking dish. Fill cannelloni tubes with the tofu filling (using a piping bag makes it easier). Place the filled tubes in the dish and pour remaining sauce over the top, ensuring all tubes are covered. Bake covered with foil for 30 minutes. Remove foil, and bake for an additional 15 minutes until heated through.

4. Serve warm, garnished with extra basil if desired.