Description
A delightful vegan dish featuring zucchini rolls stuffed with a creamy herbed tofu ricotta, perfect for family dinners or gatherings.
Ingredients
Scale
- 10 ounces firm or extra firm tofu
- 3 ounces vegan cream cheese
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons nutritional yeast
- 1/2 teaspoon black pepper
- 1 teaspoon Italian herb blend
- 1 teaspoon dried basil (or 1/4 cup fresh basil, chopped)
- 2 tablespoons chopped sun-dried tomatoes
- 1/2 cup vegan mozzarella
- 1/4 cup vegan parmesan
- 2 to 3 zucchini
- 14 ounces pasta sauce
- 1/4 teaspoon red pepper flakes
- 2 teaspoons balsamic vinegar
- 3/4 cup veggie grounds
- 1/4 cup vegan mozzarella or vegan parmesan
- Fresh herbs (for garnish)
- Crushed red pepper flakes (for serving)
Instructions
- Press your tofu for at least 15-20 minutes to achieve the right consistency.
- In a food processor, combine the tofu, vegan cream cheese, olive oil, salt, garlic powder, onion powder, nutritional yeast, black pepper, Italian herb blend, dried basil, and sun-dried tomatoes. Blend until creamy and smooth.
- Slice the zucchini into thin lengths (about 1/4 inch thick).
- Preheat your oven to 375°F (190°C).
- Spread pasta sauce in a baking dish and sprinkle with red pepper flakes.
- On a flat surface, place a zucchini slice, add 2 tablespoons of filling, and roll it up tightly. Place seam-side down in the baking dish. Repeat with remaining slices.
- Sprinkle vegan mozzarella and vegan parmesan over the rolls and drizzle with balsamic vinegar.
- Cover with foil and bake for 25 minutes, then remove foil and bake for another 10-15 minutes.
- Let the rolls cool slightly, garnish with fresh herbs, and serve with additional sauce on the side.
Notes
Use organic zucchini for best flavor. Press tofu to remove excess moisture for a creamier filling.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan, zucchini rolls, tofu ricotta, healthy recipes, Italian cuisine
