Cook the potatoes softly in salt water and press them immediately through the potato press. Let the mass cool down a little.
Meanwhile, you can cut onion, garlic and chard, then fry it in a pan with olive oil until the chard is soft.
Mix the firm tofu with the vegetable milk, yeast flakes, 1 tbsp olive oil, salt and pepper until a creamy mixture is formed. Mix the vegan ricotta with the chard.
Mix the potato mixture with flour, chickpea flour and the spices and form a dough. Roll out the dough into a rectangle and spread the filling on it, leaving something free at the top.
Roll the dough from bottom to top to a tight roll and wrap this roll in foil and then into a cloth napkin. Close the ends of the roll and cook for 20 minutes in slightly boiling water.
Remove the roll from the foil and serve it topped with yeast flakes and olive oil.
