Zucchini Rolls with Tofu Ricotta

veganricha.com

I’m vegan

Vegan who loves to cook and re-create traditionally non-vegan dishes.

subheading: For the Filling:

10 ounces ( 283.5 g) firm or extra firm tofu

3 ounces ( 85.05 g) vegan cream cheese

1 tablespoon extra virgin olive oil

½ teaspoon salt

1 teaspoon garlic powder

½ teaspoon onion powder

2 tablespoons nutritional yeast

½ teaspoon black pepper

1 teaspoon Italian herb blend

1 teaspoon dried basil or use ¼ cup fresh basil chopped finely

2 tablespoons chopped sun dried tomato chop them into really small pieces

½ cup ( 56 g) vegan mozzarella

¼ cup ( 25 g) vegan parmesan

subheading: For the Zucchini:

2 or 3 zucchini depending on the number of slices you like and the baking dish you are planning to use

subheading: For the Sauce:

14 ounces ( 396.89 ml) pasta sauce or marinara sauce, of choice

¼ teaspoon pepper flakes

2 teaspoons balsamic vinegar

¾ cup ( 177.44 g) of veggie grounds or vegan ground beef or cooked lentils

subheading: For the Topping:

¼ cup ( 28 g) vegan mozzarella or vegan parmesan

fresh herbs like basil or parsley

crushed red pepper flakes

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