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 then break apart tofu into your food processor. Add salt, 2 tbsp olive oil, lemon juice, nutritional yeast, and garlic powder. Pulse 6-10 times until it reaches the consistency of ricotta cheese. Taste and adjust salt and seasonings as needed.
Preheat oven to 400 degrees. Peel the zucchinis using an apple peeler 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 of 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 the oven and bake for 25-30 minutes.
Serve immediately. Garnish with ground pepper and fresh basil.
