Vegan Zucchini Ricotta Roll-Ups
Ingredients
- 2-3 zucchini
- 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 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 or slice zucchini lengthwise into 1⁄8” thick strips.
Spread marinara sauce onto the bottom of an 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 roll ups with olive oil.
Place into oven and bake for 25-30 minutes.
Serve immediately. Garnish with ground pepper and fresh basil.
