Pre-heat oven to 425º. Line a large baking tray with parchment.
To make the spinach and mushroom filling, heat the 2 tablespoons of oil in a large pan over medium heat. Add mushrooms and salt. Cook for about 8 minutes, until they have released some moisture and have started to brown. Add spinach, sun dried tomatoes, and garlic. Cook for about 5 minutes more, until spinach has released it's water, and mushrooms are fully cooked. Remove from heat.
To make the broccoli and sausage filling, bring a large pot of salted water to a boil. Lower the heat to simmer and add broccoli. Cook for 2 minutes. Drain water from pot. Return broccoli to pot and fill with cold water to halt cooking. Heat oil in a large pan over medium-high heat. Crumble sausage into pan and cook, stirring frequently, until it starts to brown. Drain broccoli and add to pan with sausage. Add garlic and salt, then stir. Cook for 3 to 5 minutes until garlic is fragrant and flavors have had a chance to mingle. Remove from heat.
When the pizza dough has warmed to room temperature, has risen, and is soft and pliable, lightly flour countertop and your hands. Start to stretch the dough with your hands: Using a rolling pin can crush air pockets and prevent the dough from rising during baking. Stretch the dough into a rectangle roughly 10 inches by 14 inches, making the long side horizontal and closest to you. Now you can assemble and roll.
If you prefer, divide each one pound portion of dough in half for each recipe and make two smaller strombolis, dividing the filling between the two.
To assemble the spinach and mushroom stromboli, spread the tofu ricotta over the top of the dough, leaving a 1-inch border all around. Arrange the spinach and mushroom filling on top of the ricotta. Sprinkle with mozzarella.
To assemble the broccoli and sausage, arrange broccoli and sausage filling over the dough, leaving a 1-inch border all the way around. Spoon marinara sauce over the filling then sprinkle mozzarella on top.
Starting with the side closest to you, roll the dough up into a log. Pinch the ends and tuck under to seal in the filling and use your fingers to gently press and pinch the long, horizontal seam together. Carefully lift and place the roll seam-side down on the prepared baking tray. Repeat the process if making both fillings. Brush the tops of the dough with remaining oil and sprinkle with a little coarse salt. Bake in the center of the oven until golden brown and puffy, 25 to 30 minutes.
Wait about 5 minutes before slicing and serving.
*For best results, refrigerated pizza dough should be left out to rise on a lightly floured surface, covered with a tea towel, for a minimum of 4 to 6 hours.
