Vegan Tofu Zucchini Rolls with Sundried Tomatoes
Ingredients
- 1-2 zucchinis
- 250g tofu
- 150g vegan cream cheese
- 1 jar of sundried tomatoes
- 400ml crushed tomatoes
- Bread crumbs
- Salt
- Pepper
- Oregano
- Optional: garlic salt
Preparation
Clean the zucchini and slice thinly using a potato peeler or cheese slicer. Place on a plate, sprinkle with salt, and set aside for 30 minutes.
In a bowl, mix together tofu (firm type), diced sundried tomatoes, cream cheese, salt, a generous amount of black pepper and oregano. Optional: add a little garlic salt.
After 30 minutes, preheat the oven to 200C. Pour a little crushed tomatoes into the bottom of a greased baking dish and spread out.
Pat away the salt from the zucchini slices. Place about 1 tablespoon of filling on each slice, one-fifth of the way in, then roll up and place in the dish with the seam down.
Repeat the rolling process until all zucchini, filling, or space is used.
Pour the remaining crushed tomatoes over the rolls. Add breadcrumbs, more salt, black pepper, oregano. Optional: add grated vegan cheese and a drizzle of olive oil for flavor.
Bake in the oven for 25-30 minutes.
Best eaten warm, but can be served cold as well.