Vegan Zucchini Ricotta Roll Ups
Ingredients
- 2-3 zucchini
- 32 ounces marinara sauce
- 1 (14-ounce) container firm tofu
- Juice of 1 lemon
- 1/2 teaspoon salt
- 4 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
- Fresh basil to garnish
Preparation
Remove tofu from package and wrap tofu block in 2 paper towels. Squeeze for 10 seconds then break apart tofu into your food processor. To the food processor add salt, lemon juice, nutritional yeast and garlic powder. Pulse 6-10 times until you reach the consistency of ricotta cheese. Taste and adjust salt and seasonings as needed.
Preheat oven to 400°. Slice zucchini lengthwise into 1⁄8” thick strips, I used a vegetable peeler!
Spread marinara sauce onto the bottom of a oven-proof skillet; set aside.
Spread 1 tablespoon ricotta mixture evenly along each zucchini slice. Roll up and place in the prepared skillet; repeat with remaining zucchini slices and filling.
Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown.
Serve immediately. Garnish with ground pepper and fresh basil.
Notes
This recipe is nut-free.
