Crispy filo rolls packed with vegan tofu ricotta and kale.
Crispy, moreish and wholesome scrolls! I love this filling as it reminds me of ricotta and spinach cannelloni that I had when I was younger. I mimicked the texture and taste using firm tofu, kale, tahini, nutritional yeast, herbs and spices! It's packed with protein and doesn't taste healthy (I often eat the filling by itself). Paired with crispy filo pastry, you can't go wrong!
The scrolls are really easy to make. I've been super busy finalising my manuscript for my cookbook so whipped this up to sustain myself through the week. With a busy life, I don't want to spend extra time in the kitchen!
See my other vegan lunch and dinner ideas
Vegan ricotta and kale filo rolls
Ingredients
- 18 x (~375g) sheets of filo pastry
- 1 medium-size onion
- 3 cloves garlic
- ~2 ½ cups (400g) firm tofu, roughly crumbled
- ~3 packed cups (140g) kale leaves, firmly packed
- ¾ cup (120g) dairy-free milk
- ¼ cup (65g) tahini
- ½ cup (30g) nutritional yeast, optional
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Dash of smoked paprika
- ½ tsp salt
- ½ cup (125g) extra virgin olive oil
Instructions
- Defrost or let the filo pastry come to room temperature, according to packet instructions.
- Preheat the oven to 180°C (355°F).
- Finely dice the onion and garlic. Saute in a small saucepan with a dash of oil over medium-high heat for 5-10 minutes or until golden brown. Set aside.
- Place the tofu, kale, milk, tahini, nutritional yeast and seasonings in a food processor. Process until the mixture is a crumbly paste. You may need to scrape down the sides of the food processor. Add the onion and garlic and process until combined.
- Place 3 sheets of filo pastry on a flat surface. Use a pastry brush to roughly brush olive oil between the layers. Don't worry if the pastry breaks.
- Spread around ½-3/4 cup of the kale filling into a long sausage shape on the long side of the filo pastry. Roll the pastry enclosing the filling inside. When you have formed a long tube, grab one end and roll the tube into a scroll. Place the scroll in a baking tray and repeat.
- When you have used up all of the pastry and filling, bake the scrolls in the oven for 20 minutes or until the surface is golden brown.
- Let the scrolls cool for 5 minutes. Enjoy immediately with flaked salt, hummus or tahini.
Nutrition
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Hi. Would like to try these but not understanding this part of the instructions:
"grab one end and roll the tube into a scroll"
Is a tube not already a scroll? From the look of your picture, aren't your rolling them like pinwheel sandwhiches?
Thank you.
Hi Alison, I guess it depends on what you call a scroll. For me, a scroll (or roll) would be a flat swirl shape, like a cinnamon roll. When you roll the mixture into a tube, it's similar to pinwheel sandwiches and cinnamon rolls. However, grabbing one end and rolling it into a scroll is different from pinwheel sandwiches. Hope that helps.
These were simply amazing, thanks for sharing! I'm adding your recipe to my favorites <3
Amazing recipe! The filling is delicious! Very easy to make.
That's great Priscilla!! Thank you xoxo
I haven't made this yet, but it sounds wonderful. Just one problem with the recipe : you specify kale as the prime ingredient, but then refer to the "spinach" mix. This is a bit confusing and might be worth correcting.
Just updated it xo
This was delicious and so easy to make, and beautiful! It took longer than 20 minutes to brown so next time I might bake them at 375. Otherwise perfect!
I'm so glad to hear! I think you might've mistaken the Celcius for Farenheit so I'll make it more clear in my recipe 🙂
I never tried this recipe before and
after reading this amazing post I think I must give it a try.
I hope I will make them like you.
Let me know how you go!
It looks very yummy.
Thanks for sharing such a delicious recipe with us.