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Vegan Eggplant Rollatini: Easy Tofu Ricotta Rolls

A baked Italian-inspired dish featuring roasted eggplant filled with savory tofu ricotta and vibrant marinara, perfect for a heartwarming plant-based main course.

  • Total Time: 70 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 large eggplants, sliced lengthwise into thin slices
  • 1 block (about 14 ounces) firm tofu, pressed and drained
  • 1/4 cup nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 cup marinara sauce
  • Fresh basil, for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Slice the eggplants lengthwise into thin slices and arrange them on a baking sheet evenly.
  3. Roast the eggplant slices for about 20 minutes until soft and slightly browned at the edges.
  4. Press the tofu briefly to remove excess water then mash in a bowl until crumbly.
  5. Mix the mashed tofu with nutritional yeast, lemon juice, garlic powder, and salt until smooth.
  6. Spread marinara sauce on the bottom of a baking dish.
  7. Take a slice of roasted eggplant, place a spoonful of the tofu mixture on one end, and roll it up tightly.
  8. Place the rolled eggplant in the baking dish seam side down and repeat until all eggplant slices are used.
  9. Pour remaining marinara sauce over the top of the rolled eggplants.
  10. Cover the baking dish with foil and bake for 25 minutes.
  11. Remove the foil and bake for an additional 10 minutes to lightly brown the top.
  12. Garnish with fresh basil before serving.

Notes

Press tofu for at least 10 minutes for a firmer texture. Slice eggplant about 1/4 inch thick to avoid tearing during rolling.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 240
  • Sugar: 4g
  • Sodium: 620mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 6g
  • Protein: 14g
  • Cholesterol: 0mg

Keywords: vegan, eggplant, rollatini, tofu ricotta, Italian, plant-based