Modified: Apr 21, 2025 · Published: Jul 21, 2018 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

Tofu Ricotta Stuffed Breadsticks

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Bite into these crispy Tofu Ricotta Stuffed Breadsticks and you'll find a soft center with a creamy tofu ricotta filling.

Tofu Ricotta Stuffed Breadsticks on a cutting board with sauce.

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"These perfectly fulfilled my junk-food craving without the junk-food!! So yummy and easy to make. - Esther"

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.

Other recipes to try are my Vegan Tomato Bruschetta and Vegan Veggie Fritters.

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❤️ Why You'll Love Them
🧾 Ingredients
🔪 Instructions
💭 Tips
🍽 Serving
👩🏻‍🍳 Recipe FAQs
Other Vegan Appetizers
📋 Recipe
💬 Comments

❤️ 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.
They make a great side dish the whole family will love.

🧾 Ingredients

Pizza dough: I used Pamela's gluten-free pizza mix when I first published this recipe to make pizza dough, but it hasn't been available for awhile. When I republished this recipe I use Bob's Red Mill pizza mix. 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.

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:

🔪 Instructions

Pizza dough rolled out and sliced on a plastic wrap lined cutting board.

Step 1: Place plastic wrap on a cutting board if using gluten free dough (it's very sticky). Sprinkle gluten-free flour or cornmeal on the plastic wrap. Place more plastic on top of the dough and roll it out. Slice the dough at 2 ½" - 3" intervals.

Step 2: Lift off the plastic wrap. Spread tofu ricotta down the middle of each strip.

Dough being folded over to seal in tofu ricotta.

Step 3: Roll the dough over, making a breadstick. Repeat with the rest of the dough.

Breadsticks before baking on a parchment paper lined baking sheet.

Step 4: Place breadsticks on an oiled parchment paper lined baking sheet.

Baked breadsticks on a parchment paper lined baking sheet.

Step 5: Bake until golden brown.

💭 Tips

Let the dough rise if you're using Pamela's pizza mix or Bob's Red Mill pizza mix. They need time to do there 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. 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.