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Vegan Spinach “Ricotta” Cannelloni

It’s such a comforting dish, and it’s easier than you think.

For those skeptical about using tofu to replace ricotta, I swear you can’t taste tofu in this recipe and the texture is just perfect.

🍽 Serves 4-5

🕘 1h 20 minutes


Spinach “ricotta”:

  • 1 onion

  • 500 g frozen spinach

  • 2 packs of tofu (I like to use one silken and one firm for the best texture)

  • ¼ tsp nutmeg

  • ½ tsp garlic powder

  • ½ tsp salt

  • ¼ tsp pepper

Tomato sauce:

  • 2 cans chopped tomatoes

  • 2 ½ cups passata

  • 1 onion

  • 2 garlic cloves (diced or crushed)

  • 1 tsp raw sugar

  • 1 tsp Italian herbs

  • 1 tsp oregano

  • ½ tsp salt

  • ½ tsp pepper

  • 1 pack cannelloni pasta

  • Grated vegan cheese (optional)


  1. Prepare all the ingredients: Dice the onions and garlic.

  2. In a large pot, heat the oil on medium, add onion and sauté for 3 min. Add frozen spinach and lower the heat. Let it defrost for the time being.

  3. In a large pot, heat the oil on medium, add onion and garlic. Sauté for 3 min. Add chopped tomatoes, passata, oregano, Italian herbs, raw sugar, salt, and pepper. Simmer for 10min.

  4. Once the spinach is soft, add both tofu blocks, garlic powder, nutmeg, salt, and pepper. Using a spatula, crush the tofu and combine it with spinach. Sauté for another 3 min and set aside to let it cool down.

  5. Preheat the oven to 180’C. In an oven dish, spread 1/3 cup of tomato on the bottom.

  6. Fill the uncooked cannelloni pasta with the spinach “ricotta” mix and place them in an oven dish.

  7. Top with the remaining tomato sauce. Make sure the sauce gets between the cannelloni rolls and that all the rolls are evenly covered with sauce.

  8. Bake for 1 hour.

  9. Optional – add grated vegan cheese for the last 10 min.

  10. Enjoy!


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