Bite into these crispy Tofu Ricotta Stuffed Breadsticks and you'll find a soft center with a creamy tofu ricotta filling.
Being gluten-free for many years now, there are certain foods that I really miss, like bagels and French bread. When I found Pamela's gluten-free pizza mix several years ago and found that I could use it to make buns, I was a happy camper.
I've bought vegan gluten-free buns before but they tasted nowhere near as good as Pamela's. I've used the pizza mix to make buns many times for my recipes, my latest being a BBQ Lentil Sandwich.
I've also used the pizza mix to make three different kinds of calzones, including some Vegan Calzones with vegetables and tofu ricotta.
The savory calzones were my inspiration for these Tofu Ricotta Stuffed Breadsticks. It's probably been about ten years since I've had breadsticks, and they weren't stuffed.
It's fun to bite into gluten-free breadsticks that have a creamy filling inside, especially if you aren't expecting it.
These Italian-flavored gluten-free breadsticks are just what you'd expect in a soft breadstick. They are soft and chewy on the inside, and crispy on the outside. The fun part is the "cheesy" creamy tofu ricotta filling.
I paired these vegan breadsticks with a sun-dried tomato dipping sauce that not only has sun-dried tomatoes but roasted tomatoes as well. If you're in a hurry, you could always use your favorite marinara sauce instead.
❤️ Why You'll Love Them
- They're made with packaged pizza mix or your favorite pizza dough.
- They are creamy on the inside and crunchy on the outside.
- Pizza dough: I used a gluten-free pizza mix for the dough. Use your favorite pizza mix or pizza dough.
- Italian seasoning: To add an Italian flavor. You could also use a combination of basil and oregano.
- Tofu ricotta: I used my homemade tofu ricotta recipe. You could also use store-bought vegan ricotta.
- Olive oil: To prevent sticking.
- Sun-dried tomato sauce: I used my homemade sun-dried tomato sauce. You could also use marinara sauce or pizza sauce.
- Gluten-free flour or cornmeal: For covering the cutting board.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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Here's the tofu ricotta you'll be using for this recipe:
Step 1: Make pizza dough according to directions and let rise if needed.
Step 2: Sprinkle gluten-free or cornmeal on a cutting board.
Step 3: Roll out the dough.
Step 4: Slice the dough at 2 ½" - 3" intervals.
Step 5: Spread tofu ricotta down the middle of each strip.
Step 6: Roll the dough over, making a breadstick. Repeat with the rest of the dough.
Step 7: Bake until golden brown.
- Let the dough rise if you're using Pamela's pizza mix. It needs time to do its thing.
- Beware that this dough is very sticky. Use plastic wrap to cover it and oil your hands. It is worth the effort. Trust me.
- Don't overstuff the breadsticks. Spread the tofu ricotta in the center so that you have room to fold over the dough and seal it. You won't be able to tell where the tofu ricotta ends and the dough begins. If you don't get a proper seal, a little tofu ricotta may leak out, but they will still turn out great.
- All ovens are different. Check on the breadsticks after about 15 minutes. If they are still pale, check on them every few minutes after that.
A cocktail to try is my Peach Daiquiri recipe.
👩🏻🍳 Recipe FAQs
You can serve these vegan ricotta stuffed breadsticks with a salad, soup, baked tofu, roasted vegetables, or whatever you like.
Other Vegan Appetizers
If you tried this Tofu Ricotta Stuffed Breadsticks Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
Tofu Ricotta Stuffed Breadsticks
- Preheat oven to 450°F.
- Make pizza dough according to directions. Mix Italian seasoning into dough. If using Pamela's, let rise the recommended 1-2 hours.
- Sprinkle gluten free flour or cornmeal on cutting board (cornmeal will add some crunch). Roll out dough. If using Pamela's, it is very sticky so you may want to oil your hands and the rolling pin with olive oil. You could also cover the dough with plastic wrap and then roll it out.
- At about 2 ½ - 3" intervals, slice the dough. Spread tofu ricotta down the center of a strip, leaving room on the sides. Fold over the dough so that the sides meet. Roll into a breadstick. Slice the strip into 6" long pieces. It will be about ¾" thick. Repeat with the other strips.
- Place on an oiled parchment lined baking sheet. Bake at 450°F for 18-20 minutes, or until golden brown.
- Serve with Sun-Dried Tomato Sauce or marinara sauce.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results