There’s something deeply comforting about a warm, toasty vegan stromboli filled with savory goodness. Whether you're curled up with a book on a rainy day or hosting a casual dinner with friends, this Vegan Stromboli with Tofu Ricotta and Basil hits every mark. It's hearty, satisfying, and packed with plant-based protein, making it perfect for those seeking healthy vegetarian stromboli options. This isn’t just another veggie stromboli recipe—it's a full-on flavor-packed adventure, drawing from classic Italian stromboli traditions and modern vegan creativity. Plus, it’s one of those stromboli recipe vegetarian options that doesn’t feel like it’s missing a thing. In fact, you might find it even better than the meaty original.
Cozy Vegan Stromboli with Tofu Ricotta and Basil
Prep Time 35 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Appetizer, Dinner, Lunch, Main Course
Cuisine American, Italian
Servings 4 large slices (or 2 extra hungry portions)
Mixing bowls For making the tofu ricotta and dough.
Rolling Pin To evenly roll out your dough. A wine bottle works in a pinch!
Baking sheet A standard half-sheet pan works best.
Parchment paper or silicone baking mat Prevents sticking and helps with easy cleanup.
Food processor For blending tofu ricotta smoothly. You can also mash it by hand with a fork for a chunkier texture.
Kitchen towel or plastic wrap To cover your dough while it rises.
For the Stromboli Dough (Sourdough Option)
- 2 ½ cups all-purpose flour or bread flour
- ½ cup sourdough starter active and bubbly – optional for sourdough stromboli
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp olive oil
- ¾ cup warm water adjust as needed
Alternatively, use store-bought pizza dough if you're looking for a stromboli recipe easy enough for weeknights.
For the Tofu Ricotta
- 14 oz firm tofu pressed
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- 1 tbsp olive oil
- 1 small handful fresh basil leaves finely chopped
For the Filling
- ½ cup sautéed mushrooms
- ½ cup roasted red peppers sliced
- 1 cup spinach wilted and squeezed dry
- ¼ cup black olives sliced
- ½ tsp crushed red pepper flakes optional
- 1 tbsp vegan pesto or marinara optional
For the Top
- 1 tbsp olive oil
- ½ tsp dried oregano
- 1 tbsp sesame seeds or poppy seeds optional
Make the Dough (If Using Homemade)
In a mixing bowl, combine the flour, salt, and sugar. Add the olive oil and either water or a mix of water and active sourdough starter. Mix until a shaggy dough forms. Knead it on a floured surface for about 8–10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover it, and let it rise for about an hour until slightly puffy. If using sourdough, allow 4–6 hours or until doubled.
Short on time? A premade stromboli dough recipe or store-bought pizza dough works great too.
Prepare the Tofu Ricotta
Crumble the pressed tofu into a bowl or food processor. Add nutritional yeast, lemon juice, garlic powder, onion powder, salt, and olive oil. Pulse or mash until the mixture is creamy but still slightly textured. Stir in the chopped basil. Taste and adjust seasoning if needed.
This high protein filling makes the stromboli a hearty addition to your collection of vegetarian recipes. It's also a fantastic base for vegan pizza rolls or a breakfast stromboli if you're feeling adventurous.
Prep the Veggies
Sauté the mushrooms in a splash of olive oil with a pinch of salt until they’re browned and fragrant. Wilt the spinach in the same pan and let it cool before squeezing out the moisture. If you're wondering about stromboli filling ideas, this mushroom-spinach combo is a classic that delivers.
Roast or slice your red peppers, and prep your olives and any optional additions like pesto or marinara.
Assemble the Stromboli
Roll the dough into a large rectangle about ¼ inch thick on a floured surface. Spread the tofu ricotta down the center, leaving a 1-inch border. Layer the mushrooms, spinach, roasted peppers, and olives over the ricotta.
Fold the sides over the filling, then tuck in the ends and roll it up like a jelly roll, seam side down. Transfer to a parchment-lined baking sheet.
Brush with olive oil, sprinkle with oregano and sesame or poppy seeds.
Bake It
Bake at 400°F (200°C) for about 30 minutes, or until golden brown and crisp on the outside. Let it rest for 10 minutes before slicing—this helps the filling set and keeps your slices neat.
Pairings
This vegan stromboli is bold enough to stand alone, but you can level up your meal with a few strategic pairings:
- Soup: A tomato basil soup or creamy roasted red pepper bisque makes this a dreamy rainy day meal.
- Salad: Serve with a tangy arugula salad tossed with lemon vinaigrette or a simple balsamic-dressed mixed green salad.
- Dipping Sauce: Marinara is classic, but vegan garlic aioli or pesto adds a gourmet twist.
- Drink: Try an Italian soda, a bold red wine (for those who partake), or a sparkling lemonade.
Looking for a brunch option? This can easily double as a breakfast stromboli by swapping in sautéed tofu scramble, mushrooms, and sun-dried tomatoes.
FAQs
1. Can I use store-bought dough for this recipe?
Absolutely. While a homemade stromboli dough recipe with sourdough starter adds flavor, store-bought pizza dough works great when you're short on time.
2. Can I make this gluten-free?
Yes! Just substitute with your favorite gluten-free pizza dough. The filling is naturally gluten-free, so you're already halfway there.
3. What kind of tofu should I use?
Firm tofu is best for ricotta—it crumbles easily and holds its shape. Silken tofu is too soft and won’t give the right texture for this type of stromboli filling.
4. Can I make it ahead of time?
Definitely. Assemble the stromboli, wrap it tightly, and refrigerate it for up to 24 hours before baking. You can also bake it fully and reheat slices in the oven or air fryer.
5. What other fillings work well?
This is where stromboli filling ideas really shine. You can try sun-dried tomatoes, vegan sausage, caramelized onions, zucchini, or even leftover vegan pizza recipe toppings. Just be sure to avoid overloading it so it bakes evenly.
