Eggplant Tofu “Ricotta” Rollups


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  • 2 eggplants, cut each lengthwise into 6 (¼-inch-thick) slices
  • ½ teaspoon kosher salt, divided
  • Olive oil pan spray
  • 1 recipe tofu “ricotta” (see recipe)
  • 1 teaspoon dried Italian herb blend
  • ¼ teaspoon black pepper
  • 3 cups marinara sauce
  • 1 15-ounce can low-sodium navy beans
  • 2 tablespoons tahini
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 pound firm tofu
  • ½ teaspoon kosher salt


  1. Preheat oven to 425°F.
  2. Sprinkle salt on both sides of eggplant slices, and let drain on paper towels for 15 minutes.
  3. Rinse well and dry with clean paper towels.
  4. Spray pan spray on both sides of slices and arrange in a single layer on foil-lined baking sheets.
  5. Bake until slightly brow, about 15 minutes.
  6. While baking, stir together “ricotta”, herbs and black pepper.
  7. Pour 1 cup of the marinara into an 11×7-inch baking dish.
  8. Place 1 tablespoon ricotta mixture on 1 eggplant slice and roll up. Place seam down in dish, and repeat with remaining ricotta and eggplant.
  9. Top evenly with remaining marinara.
  10. Bake at 375°F until sauce is bubbly and tops of rollups are lightly browned (15 to 20 minutes). Eggplant should be tender.
  11. Serve immediately. 

To make tofu “ricotta”:

  1. Drain beans (reserve liquid) and puree in a food processor with tahini, yeast, lemon juice and salt. Once smooth, add tofu and pulse until texture resembles ricotta.
  2. Add bean liquid as necessary to make a ricotta-like paste.


Try using zucchini or yellow squash instead of eggplant.


Knife, cutting board, baking sheet, mixing bowl, baking dish, can opener, food processor/potato masher/fork.