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5 from 3 votes

Vegan ricotta and kale filo scrolls

Crispy filo rolls packed with vegan tofu ricotta and kale.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Cuisine: Vegan
Servings: 6 scrolls


  • 18 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, such as almond, soy or coconut
  • ¼ cup (65g) tahini
  • ½ cup (30g) nutritional yeast, optional
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • Dash of smoked paprika
  • ½ tsp any good-quality salt
  • ½ cup (125g) vegetable oil, such as olive, sunflower or rapeseed


  • 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.
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