Cozy Vegan Stromboli with Tofu Ricotta and Basil
Equipment
- 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.
Ingredients
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
Instructions
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.