Steps:

Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for about 1 minute, until fragrant.
Add the spinach to the skillet and cook until wilted. If using frozen spinach, make sure it’s thawed and squeezed to remove excess water.
In a large bowl, combine the crumbled tofu, cooked spinach, nutritional yeast, oregano, basil, salt, and pepper. Mix well to combine.
Fill each cannelloni tube with the spinach and tofu ricotta mixture.
Arrange the filled cannelloni in a single layer in the dish.
Pour the remaining marinara sauce over the cannelloni, making sure they are completely covered.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the sauce is bubbling and the cannelloni are heated through.

Vegan Spinach and Tofu Ricotta Cannelloni