Baked Zucchini & Tofu Rolls
A delicious vegetarian recipe, perfect for sharing among friends!
Trim <quantity>1</quantity> 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 <temperature>200<unit>°C</unit></temperature>
Cut <quantity>300<unit>g</unit></quantity> 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 <quantity>2</quantity> limes
Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil
Add <quantity>1<unit>cup</unit></quantity> of picked basil leaves
Blend in the food processor until homogeneous. The tofu & basil spread is ready
Roughly chop <quantity>1</quantity> 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 <quantity>200<unit>g</unit></quantity> 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!
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