Tofu- and Spinach-Stuffed Cannelloni With Tomato Sauce

2.8 (2 reviews)

For the Tomato Sauce:
1 28-oz. #3 can whole tomatoes, blended
1 8-oz. can tomato paste
1 Tbsp. maple syrup
2 bay leaves
2 tsp. basil
1/4 tsp. cayenne
1/4 cup barley or rice miso

• Bring all the ingredients to a boil in a large saucepan and simmer for 30 minutes.

For the Cannelloni:
1 bunch spinach, washed
1 medium onion, diced
4 cloves garlic, minced
1 block firm tofu, crumbled in a food processor
2 tsp. tarragon
1 tsp. salt
1/2 tsp. freshly grated nutmeg
1 tsp. umeboshi vinegar
8 cooked cannelloni noodles

• Scald the spinach in boiling water. Let sit for 5 minutes, then drain well and chop.
• Sauté the onions and garlic. Add the spinach and tofu and mix well.
• Add the tarragon, salt, nutmeg, and umeboshi vinegar, mixing well.
• Fill the cooked noodles with the spinach-tofu mixture.
• Place the stuffed cannelloni in a single layer in an oiled baking dish. Top with the prepared tomato sauce and cover with foil. Bake at 350°F for 45 minutes. Uncover and bake until browned.

Note: You can cook lasagna noodles and cut them in half to use in place of the cannelloni noodles.

Makes 8 cannelloni

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind