Vegan, Gluten-Free Eggplant Rollups With Tofu Ricotta and Marinara Sauce

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Eggplant is so delicious, but sometimes you don’t know how to cook it. We’ve discovered a new, exciting way! This tasty dish is reminiscent of eggplant parmigiana, except there is no cheese (of course). Okay, you can top it with vegan cheese if you desire.

The recipe also utilizes a vegan ricotta that is made from tofu, and a zesty marinara sauce that you can either make yourself, or pour from a jar. The result is a hearty, delicious meal perfect for a chilly winter’s night (or anytime, really!)

Vegan, Gluten-Free Eggplant Rollups With Tofu Ricotta and Marinara Sauce

INGREDIENTS (for the eggplant rollups)

1 eggplant
1 1/2 cups marinara sauce (you can use the pre-made kind from a jar, or whip together your own with a 16-ounce can of tomato sauce, 1-2 small diced roma tomatoes, 1-2 minced garlic cloves, 2 teaspoons basil, 2 teaspoons oregano, a dash of olive oil, and a sprinkle of sea salt and black pepper. Simmer on your stovetop for about 45 minutes).

INGREDIENTS (for the tofu ricotta)

8 ounces tofu (about half a regular-sized block)
1 tablespoon nutritional yeast
1/2 tablespoon lemon juice
1/4 teaspoon sea salt
1 tablespoon dried Italian seasoning (oregano, basil, etc)

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vegan cheese (for topping)


Cut the ends off your eggplant and compost or discard them. Slice the remainder lengthwise into wide strips about 1/4 thick. Don’t worry if they’re not uniform. Your eggplant rollups will taste as good if they’re irregular in size. Just do your best!

Grease a cookie sheet with olive oil and place the eggplant pieces on it. Pop it into a preheated, 425 degree oven and bake for about 12-15 minutes. Be careful not to burn! Your eggplant should be soft and moist, and it should roll easily.

Meanwhile, prepare your tofu ricotta by crumbling the tofu into your blender or food processor. Add the rest of the ingredients and give the contents a whirl until they attain a creamy texture. Add a bit more lemon juice or a splash of water if the mixture is too dry.

When your eggplant is ready, pour about half of your tomato sauce into the bottom of a square baking pan. Prepare your rollups by placing a spoonful of tofu ricotta in the center of an eggplant slice, and then roll it up like a tiny burrito!

Place each rollup into the pan with the tomato sauce. When they’re all done, pour the rest of the tomato sauce on top. Finish off the dish with a topping of shredded vegan cheese, if desired.

Turn down your oven to 375 degrees. Bake for about 20 minutes until the tomato sauce is nice and bubbly. Remove from the oven and eat at once!

This dish is sensational with a side salad or any vegetable. Its hearty and serves 3-4 people with ease. Cover leftovers and keep them refrigerated for up to three days. That is, if you have any.

You’ll love this dish and will want to make it again…and again….and again!

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