Vegan Zucchini Ricotta Roll Ups
Ingredients
- 2-3 zucchinis
- 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
Preparation
Remove tofu from package and wrap tofu block in 2 paper towels
Squeeze for 10 seconds
Break apart tofu into your food processor
Add salt, 2 tbsp olive oil, lemon juice, nutritional yeast and garlic powder to the food processor
Pulse 6-10 times until you reach the consistency of ricotta cheese
Taste and adjust salt and seasonings as needed
Preheat oven to 400°F
Peel the zucchinis using an apple peeler (this is a game changer and makes them perfectly thin) or slice zucchini lengthwise into 1/8 inch thick strips
Spread marinara sauce onto the bottom of an oven-proof skillet and set aside
Spread 1 tablespoon ricotta mixture evenly along each zucchini slice
Roll up the zucchini slice
Place the roll in the prepared skillet
Repeat with remaining zucchini slices and filling
Brush the tops of the zucchini rolls with olive oil
Place into oven and bake for 25-30 minutes
Serve immediately
Garnish with ground pepper and fresh basil
