Tofu Roulade (aka Vegan Pizza Pockets)

A protein-rich tofuand eggplant filling, wrapped in a dense and crispy potato dough. This dish will remind you of pizza, but with much more class. It will have your guests bellies full, and their hearts happy. The ultimate comfort food entree!

This dish serves as a fancy entree. It'll impress all of your guests and make them wish that they didn't fill up on turkey before jumping on the plant-based bandwagon! Loved by vegans and omnivores alike, this dish will be the star of your holiday dinner. It's surprisingly easy to make, but it will make you look like you've been slaving away in the kitchen for the full day!

Today we are spoiling you with this lovely entree recipe that is quite delightful. We really hope that your guests don't bug you for seconds and thirds of this dish because this is one thing you'll want leftovers of!

This dish has been a big part of our meal plan for some time now, and if you or your guests can't stand the idea of eggplant, just swap it out for zucchini or squash. Its incredible versatility has always impressed me, and no matter what you decide to swap in, somehow this dish will remind you of those not-so-healthy pizza pockets you used to pack in your school lunch!

Your guests will be wowed and amazed that this dish is vegan and packed with tofu and hidden vegetables. Go ahead and gorge on this baby throughout the holidays and enjoy the fact that it won't sit heavy in your stomach like the traditional meat-stuffed roulades do!

I know you are just waiting to see the recipe, so here it goes!

Ingredients Dough:

4 cup potatoes, peeled, boiled

3/4 cup whole wheat flour

1 tsp salt

1/4 tsp pepper

1 tsp garlic powder


1 onion, diced 1 eggplant, cubed 1 package of firm or extra firm tofu, drained, pressed and crumbled 3 tbsp tomato paste 1 tsp salt (or to taste) 2 cloves garlic, minced Pepper to taste 2 tsp smoked paprika powder

1 tsp fresh or dry oregano 1 tbsp lemon juice


Boil potatoes until very soft. Let them cool down and peel. Place into a large bowl and mash.

Add all other dough ingredients and combine until you get a nice smooth dough. You may need to add additional flour. You will want this dough to be very dry, but not crumbly. When the dough stops sticking to your fingers you know you have the right consistency.

In the meantime, finely chop up 1 onion and 1 eggplant and sauté in a large pan until they have softened. If they start sticking to the pan, simply add 1-2 tbsp of water, as needed. While this is sautéing prepare the tofu by pressing the excess water out of it with a cheesecloth or paper towel. Crumble the tofu between your fingers until it is in very small pieced and resembles a minced texture.

Add the minced tofu to the pan and sauté. Then add all other ingredients and cook for another 5 -10 minutes until the flavours have developed nicely.

Preheat your oven to 350F.

Sprinkle some flour on your kitchen counter (so the dough doesn't stick) and roll out the potato dough with a rolling pin (or a wine bottle). It should be roughly 5mm thick, and in the shape of a rough rectangle.

Evenly spread the tofu mince in the middle of the sheet (basically the same way you would make a wrap). Then fold the bottom part of the sheet over the mixture and then the top part over it and press together so it's sealed well. Then fold in both ends. Essentially as if you are making a giant burrito. Baste it with some water so it's a bit wet and then wrap it with aluminium foil.

Bake in the oven for 20 minutes. Take out and serve with cranberry sauce. Enjoy!!




© 2020 The Nomadic Herbivores.

Created by Coggins Creative Group

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