
Baked Zucchini & Tofu Rolls
1h 15m
A delicious vegetarian recipe, perfect for sharing among friends!
You can use any cheese of your choice, as long as it melts in the oven. If you don’t have a cast iron skillet, a baking dish can be used instead.
Trim 1 zucchini
Thinly slice the zucchini lengthwise on a mandoline
Spread the slices over a cutting board, apart from each other
Season both sides of the slices with salt to taste. Set them aside for 10m to soften
Preheat the oven to 200 °C
Cut 300 g of firm tofu to fit into your food processor
Transfer the tofu to the food processor cup and add salt to taste
Add the juice from 2 limes
Add 2 tbsp of extra virgin olive oil
Add 1 cup of picked basil leaves
Blend in the food processor until homogeneous. The tofu & basil spread is ready
Roughly chop 1 large tomato
Place the chopped tomato on a cast iron skillet
Place 1 tsp of the Tofu & Basil Spread on one end of each zucchini slice
Gently roll each slice, starting from the tofu side. Arrange the rolls standing up over the chopped tomato on the skillet
Roughly chop or grate 200 g of cured minas cheese
Add the chopped cheese over the zucchini rolls
Drizzle extra virgin olive oil to taste over it
Bake the rolls for 30m until golden brown
Remove from the oven and let it chill a bit before serving. The baked zucchini & tofu rolls are ready
Enjoy!
Yield 4 people
Zucchini
1Large Tomato
1Cured Minas Cheese
200 gExtra Virgin Olive Oil
to tasteSalt
to taste
Tofu & Basil Spread
Firm Tofu
300 gPicked Basil
1 cupLime
2Extra Virgin Olive Oil
2 tbspExtra Virgin Olive Oil
to tasteSalt
to taste
Equipment
Mandoline
Food Processor