Vegan Ricotta Zucchini Roll-Ups
Ingredients
- 1 large zucchini or 2 small zucchinis
- 1/2 small red onion, diced
- 2 garlic cloves, minced
- 4 cups spinach, roughly chopped
- 12 ounces firm or extra firm tofu
- 1 tablespoon lemon juice
- 1 tablespoon Italian seasoning
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
- 16 ounces red pasta sauce
- 2 tablespoons gluten-free breadcrumbs or almond meal
- Fresh parsley, to garnish
Preparation
Preheat oven to 350.
Use a mandoline, vegetable peeler, or knife to slice the zucchini into very thin ribbons. Place on paper towels and sprinkle with salt. Let rest and release water for 5-10 minutes. Pat dry.
Meanwhile, sauté the onion and garlic for 3-4 minutes. Add in the spinach until wilted. Set aside.
Add tofu, lemon juice, nutritional yeast, and seasonings to a bowl and mix to combine. Stir in the cooked veggies.
Add a layer of red sauce to a glass baking dish.
One at a time, place a zucchini ribbon on a clean, dry surface and spread 1-2 tablespoons of the tofu veggie mixture on the first half of the ribbon. Roll up and place in the baking dish. Sprinkle with bread crumbs.
Cover with foil and bake for 20 minutes. Remove foil and bake for 5-10 more minutes until golden.
Serve with extra sauce and a sprinkle of fresh parsley.
Notes
This recipe serves 4 people.
