Skip to main content
Contributed by: Kate McGoey-Smith, DipNrsg, MSW, RSW, FM. Cert. ACT/Prosocial Matrix Facilitator.

Pre-heat oven to 350F and set out a large rectangular oven-proof dish.

Stuffing: In a food processor with “S” blade  thoroughly combine until smooth the following :
  • 1 - 12.5 oz of Mori-Nu Silken Lite Tofu (low in fat and can get through Plantx on-line in Canada or grocery stores)
  • 3 tbsp nutritional yeast
  • 2 tsp mellow white miso (found in health food stores in refrigerator section)
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Juice of 1 lemon
  • 8 oz of fresh baby spinach (remove stems if desired)

Prepare rectangular baking dish – pour oil-free Kirkland brand (Costco) low sodium tomato sauce evenly on bottom (1 -1/5 398 ml /14 oz cans, need total of 4 cans for recipe)

Fill the “oven-ready” cannelloni tubes (found in pasta section of grocery store) with the spinach tofu ricotta filling. Place the stuffed tubes on the tomato sauce lined rectangular baking dish, leaving a small amount of space so sauce is between tubes. Once the baking dish is full, cover with more tomato sauce (at least 2 cups).  

Choice of toppings over tomato sauce: sliced roma tomatoes, nutritional yeast and fresh basil leaves. Cover with foil (shiny side down) and cook for 50 mins and then remove foil and continue cooking for 10 mins.

Serve with a crispy green salad and whole grain baguette if desired. This dish freezes well and easy to microwave for batch cooking convenience.

This recipe makes ~14 tubes.

Comfort food at its best!