Vegan Zucchini Tofu Ricotta Roll Ups
Ingredients
- 2-3 zucchinis
- 3 tbsp olive oil
- 32 ounces marinara sauce
- 14 ounces firm tofu
- juice of 1 lemon
- 1/2 tsp salt
- 4 tbsp nutritional yeast
- 1/2 tsp garlic powder
- fresh basil, for 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 degrees. 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; 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 with olive oil.
Place into oven and bake for 25-30 minutes.
Serve immediately. Garnish with ground pepper and fresh basil.
