Vegan Zucchini “Ricotta” Roll Ups
Ingredients
- 2-3 zucchini
- 32 ounces marinara sauce
- 1 (14 ounces) container firm tofu
- juice of 1 lemon
- 1/2 tsp salt
- 4 tbsp nutritional yeast
- 1/2 tsp 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 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