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5 from 2 votes

Vegan Torta Pasqualina with Hard Boiled Eggs

Torta Pasqualina is a must have Italian tradition of the Easter period. Here is my Vegan Torta Pasqualina that also features vegan hard boiled eggs!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 8 portions
Calories: 263kcal
Author: Adriana Z.



  • Make the vegan hard-boiled "eggs" following the recipe linked in post.
  • Carefully wash and blanch the chard leaves in a pot with the lid on for 10 minutes in lightly salted water. Then drain, let it cool and squeeze very well.
  • For the filling of the vegan Pasqualina: break and cream the tofu with a fork, add corn starch, vegan cheese, salt, pepper and nutmeg. As soon as the mixture is well blended, add the slightly chopped boiled chard with a knife.
  • Line a 24 - 26 cm diameter fluted ring cake tin mould with 3 sheets of filo pastry generously brushed with vegetable or olive oil.
  • Fill with 1/3 of the previously prepared tofu and chard filling.
  • Place the vegan eggs and cover with the remaining filling.
  • Close the cake with another couple of sheets of filo pastry and fold the side layers inside.
  • Brush with more oil and bake in a preheated oven at 200 ° C for about 30-35 minutes.
  • Allow the vegan torta Pasqualina cake to reach room temperature before removing from the tin, portioning and serving.



The recipe for vegan hard bolied eggs can be found here.
Please note for the video and photo shooting I used frozen spinach instead of Chards.


Calories: 263kcal | Carbohydrates: 34g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Potassium: 863mg | Fiber: 4g | Sugar: 4g | Vitamin A: 9175IU | Vitamin C: 48mg | Calcium: 128mg | Iron: 5mg