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, wrap in two paper towels, squeeze for 10 seconds, then break apart into a food processor. Add salt, 2 tablespoons olive oil, lemon juice, nutritional yeast, and garlic powder. Pulse 6-10 times until it resembles ricotta cheese. Taste and adjust seasonings as needed.
Preheat oven to 400 degrees Fahrenheit. Peel the zucchinis or slice them lengthwise into 1/8-inch thick strips.
Spread marinara sauce on the bottom of an oven-proof skillet and set aside.
Spread 1 tablespoon of the ricotta mixture on each zucchini slice, roll up, and place in the skillet. Repeat with remaining slices and filling. Brush the tops with olive oil.
Bake in the oven for 25-30 minutes.
Serve immediately, garnished with ground pepper and fresh basil.
Tips
Using an apple peeler makes the zucchini slices perfectly thin and is recommended for best results.
