- Prep Time15 min
- Cook Time30 min
- Total Time45 min
INGREDIENTS
- 250 g tofu
- 50 ml unsweetened vegetable milk
- 2 cloves garlic, chopped
- 1,5 tbsp lemon juice
- 1,5 tbsp olive oil
- 2 tbsp. yeast flakes
- 1 tsp. mustard
- 1 tsp. miso paste
- 4 tbsp fresh or frozen herbs
- 75 g bedda Grated Gouda Style
- 400 ml marinara sauce
- 600 g zucchini
- Spices salt and pepper
INSTRUCTIONS
Put tofu, milk, garlic, lemon juice, olive oil, yeast flakes, mustard, miso paste, herbs and a good pinch of salt and pepper in a blender and blend until a ricotta-like consistency. Then add half of the bedda Grated Gouda Style and mix briefly a few times until everything is blended.
Cut off the ends of the zucchinis. Using a peeler, cut the zucchini into long thin strips.
Preheat the oven to 200 °C. Pour the marinara sauce into an oven dish or a pan suitable for the oven.
Place a blob on the end of one zucchini strip and roll up tightly and place upright in oven dish. Repeat with remaining zucchini strips.
Sprinkle the zucchini rolls with the remaining bedda Grated Gouda Style.
Bake for 30 to 40 minutes until the zucchini is cooked and the cheese is melted.
