Tofu-Zucchini Rolls
Ingredients
- 250g tofu
- 150g vegam cream cheese
- 1 jar of sundried tomatoes (minus the oil)
- 400ml crushed tomatoes
- bread crumbs
- salt, pepper, oregano
Preparation
Clean the zucchini and using either a potato peeler or cheese slicer, slice thinly
Place on a plate, sprinkle over some salt and set aside for 30 minutes
In a bowl, mix together tofu (firm type), sundried tomatoes (diced), cream cheese, salt and a GENEROUS amount of black pepper and oregano
Optional, a little sprinkle of garlic salt
After 30 minutes, preheat the oven to 200C
Pour a little tomato sauce into the bottom of a greased form and spread out
Pat away the salt from the zucchini and with a tablespoon, place some of the filling 1/5 of the way into the zucchini slice
Tip, 1 tbsp is enough filling for each pieces) Then roll and place in the form (with the edges on the bottom!)
Repeat until you are out of zucchini, filling or space
Pour over the tomato sauce, add breadcrumbs as well as more salt, black pepper and oregano
OPTIONAL, some grated vegan cheese
Also optional, a drizzle of olive oil for flavour
Bake in the oven around 25-30 minutes