Spinach, Tofu and Maitake Cannelloni

Packed with protein and iron, this delicious plant based meal will become a household favourite on school nights. It’s hearty, healthy and comforting, your littles ones will be sure to ask for seconds.

Adding Maitake mushroom powder will help to support their immune system and a healthy gut.


  • 2 tablespoons of olive oil
  • 1 chopped onion
  • 3 garlic cloves finely chopped
  • 2 tablespoons Zoi Maitake Mushroom Powder
  • 2 cans of chopped tomatoes
  • 50g of pine nuts chopped
  • 400g of baby spinach
  • Pinch of nutmeg
  • 300g of silken tofu
  • 300g of fresh cannelloni tubes
  • 4 tablespoons of fresh breadcrumbs
  • 2 grated zucchinis


  1. In a pan, heat up 1 tablespoon of oil and add the onion and 1 chopped garlic. Fry for 4 mins until softened
  2. Pour in tomatoes, and Zoi Maitake Mushroom Powder
  3. Season and bring to the boil. Reduce heat and cook for 10 mins.
  4. Heat up 1 tablespoon of oil in a frying pan and cook another chopped clove of garlic for 1 min, then add half the pine nuts and the spinach
  5. Wilt the spinach and then get rid of excess liquid
  6. Process the tofu with a hand blender until smooth, then mix in the spinach with the nutmeg, grated zucchini and some pepper
  7. Allow to cool slightly off the stove
  8. Set the oven to 180℃. Pour half of the tomato sauce into a 20 x 30cm dis
  9. Fill the cannelloni with the spinach mix
  10. Pour over remaining sauce and then bake for 30 mins
  11. Mix the bread crumbs with the remaining garlic and pine nuts. Sprinkle over the top of the dish, drizzle with remaining oil and bake for 10 mins until crumbs are golden

Keeps for 5 days in the fridge.

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