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.