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!