Vegan Zucchini “Ricotta” Roll Ups
Ingredients
- 3 tbsp olive oil
- 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
- instructions:
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, 2 tbsp olive oil, 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°
Peel the zucchinis using an apple peeler (this is a game changer and makes them perfectly thin
Or slice zucchini lengthwise into 1⁄8” thick strips
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
Brush the tops of the zucchini rolls ups with olive oil
Place into oven and bake for 25-30 minutes
Serve immediately
Garnish with ground pepper and fresh basil
Credit: @alexafuelednaturally
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