Aubergine & Tofu Cannelloni

Nothing wrong with the original cannelloni, but when you have vegetarian friends for dinner, you have to get creative…

I personally have mixed feelings about tofu… but I do eat it occasionally. I just try to have it as non processed as possible. You can even make it yourself at home!

Well, but what is Tofu exactly?

Tofu is made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is low in calories and high in protein. It is also an excellent source of iron, calcium, minerals, magnesium, copper, zinc and vitamin B1.

So, truth be told, the Chinese, Japonese and most of Asians have been eating tofu for centuries now and it seems to be working for them. It has been said that tofu is an excellent food from a nutritional and health perspective. It is thought to provide the same sort of protection against cancer and heart disease as soya beans.

Let’s go back to our Cannelloni.

Basics: Tofu, lemon, basil & oregano, olive oil, Salt & pepper and Parmesan cheese (vegan if you prefer)


Total time: 1h15

AuthorMinimalist Baker
Recipe type: Lunch & Dinner
Serves: 6


  • 2 eggplants, sliced really thinly


  • 2 lemons, juiced
  • 300gr tofu (already seasoned overnight or a few hours/minutes before with olive oil, dry herbs – oregano, basil, thyme…-, salt & pepper)
  • 3 Tbsp nutritional yeast
  • 1/2 cup fresh basil, finely chopped
  • 1 Tbsp dried oregano
  • 3-4 Tbsp extra virgin olive oil
  • Salt + Pepper (~1/2 tsp each)
  • 1/4 cup parmesan cheese (optional)

For Serving:

  • Parmesan cheese
  • 1 can of chopped tomatoes
  • Fresh basil, chopped


  1. Preheat oven to 190ºC.
  2. Salt aubergine slices on both sides for 15 minutes and place on a large plate or tray – this will allow to remove excess water/bitterness.
  3. Rinse salted eggplant slices well and remove the excess water with absorbent towels.
  4. Layer the slices on a baking tray and let it bake for 15 minutes to make the slices semi-cooked and soft enough to fold.
  5. Drain and press dry the tofu to remove the extra water. Add all tofu filling ingredients to a food processor until the mixture is semi-pureed.
  6. Add the filling onto each aubergine slice (enough to cover the bottom of the slice), rolling the aubergine over itself. Place the rolls side by side on the tray.
  7. Add a can of chopped tomatoes on top and on the sides.
  8. Place the tray on the oven for 15-20 minutes, or until the aubergine and sauce are brown.
  9. Serve with basil and parmesan on top.

Tip: It is reeeeaalllyyyy important to salt the aubergine and remove the excess water. Believe me, the bitter flavor is not nice…at all!


Please share your comments and photos with us, and don’t forget to tag us or use #honestonion.



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