Equipment
- 9x9” glass baking dish
Ingredients
- 1 large zucchini or 2 small zucchinis
- ½ small red onion, diced
- 2 garlic cloves, minced
- 4 cup spinach, roughly chopped
- 12oz firm or extra firm tofu
- 1 tbsp lemon juice
- 1 tbsp Italian seasoning
- 2 tbsp nutritional yeast
- salt and pepper
- 16oz red pasta sauce
- 2 tbsp gluten free breadcrumbs or almond meal, I used cauliflower bread crumbs
- fresh parsley, to garnish
Method
- Preheat oven to 350 and lightly spray a 9x9” glass baking dish with cooking spray if desired.
- Use a mandoline, vegetable peeler, or knife to slice your zucchini into very thin ribbons. Place on paper towels and sprinkle with salt. Let rest and release water for 5-10 minutes. Pat dry.
- Meanwhile, sauté your onion and garlic for 3-4 minutes. Add in the spinach until wilted. Set aside.
- Add tofu, lemon juice, nutritional yeast, and seasonings to a bowl and mix to combine. Stir in cooked veggies.
- Add a layer of red sauce to the baking dish.
- One at a time, place a zucchini ribbon on a clean, dry surface and spread 1-2 tbsp of the tofu veggie mixture on the first 1/2 of the ribbon. Roll up as pictured and place in the baking dish. Sprinkle with bread crumbs.
- Cover with foil and bake for 20 minutes. Remove foil and bake for 5-10 more minutes until golden.
- Serve with extra sauce and a sprinkle of fresh parsley.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
3 Responses
Made these tonight and they turned out great. Rolled the first couple up and then changed it to a “pillow” shape to get 2 slices of zucchini in each roll. Just put 1 slice of zucchini down on cutting board vertical, then place the 2nd slice across the top of the first one, in the middle, forming a “t” or a cross. Added a TBS of filling to the middle and folded the bottom up over the filling, the right side, the top, and the left side. They look like a “cushion” or square shaped. Placed in dish and baked. Turned out great! Thanks for another easy recipe. Whole family enjoyed them.
Oh my gosh, these were so delicious! I used my own herbed tofu ricotta recipe, used power greens (what I had on hand) and added some shaved brussels sprouts to the cooked veggies. My husband loved them!
Hey Sue, Love that you were able to use whatever you had on hand and the meal was a hit with your husband! Thanks for sharing your modifications!