Vegan Stuffed Courgette Rolls | Tofu ricotta, Tomato And Basil

Delicious vegan stuffed courgette rolls filled with tofu ricotta and served in a flavorful tomato sauce with fresh basil. They are a quick, easy and healthy meal perfect on their own, as a side or as a starter

The original version of this meal is a traditional Italian dish. The courgette (or often aubergine) slices as usually stuffed with mozzarella and ricotta and served with tomato sauce.

Making a vegan version or ricotta is quite simple so it was straightforward to veganise this recipe and I enjoyed it just as much as the original! So delicious!

For this Vegan Stuffed Courgette Rolls, you will need:

• Courgettes
• Tomato passata
• Onion
• Garlic
• Olive oil
• Basil
• Tofu
• Lemon juice
• Sesame seeds
• Miso
• Nutritional yeast
• Black pepper

Let’s see how to make these delicious courgette rolls!

How to make the Tofu Ricotta

This vegan ricotta is so easy to make and requires no soaking, no waiting, it comes together in a few minutes and it’s so easy to make.

To a large bowl, add tofu, sesame seeds, nutritional yeast, miso paste (or salt) and black pepper.

Blend with a hand blender or transfer to a food processor/blender and blend until smooth.

This should be what it looks like:

Tomato Passata

You can certainly use ready-made passata/ tomato sauce but making it yourself is so easy! Heat up 1 tbsp of olive oil in a small pot, then add 1 garlic clove and 1 small onion, chopped finely. Let the onion become soft, then add canned chopped tomatoes or plum tomatoes, or tomato passata. Let simmer for 20/25 minutes and at the end add some basil leaves. (Remove the garlic clove at the end, it is used to give more flavour to the oil)

You can make it ahead and store it in the fridge and eat it within 2 to 3 days or freeze and use it whenever you please.

Courgette Rolls

Start by peeling the courgettes into vertical strips with a vegetable peeler. You could use a knife but I recommend using a peeler as it’s much easier and more accurate, you will get more even strips.

Some strips will be very thin, or not perfect but don’t worry, that’s okay. We will be using 5 strips for each roll so even if they’re not perfect they will still work, as the other ones will enable you to make the rolls.

On a flat surface, lay 5 strips flat, overlapping half of each over the adjacent strip. Place some of the tofu ricotta at one end and roll the strip inward until it forms a roll. Repeat until all strips are done.

Now get your tomato sauce and spread it in a baking tin to form an even layer. Add the roll-ups, then sprinkle with olive oil, salt and pepper, and basil. You can also cover them with more tomato sauce. I added quite a lot at the bottom so I preferred it like this.

Bake for 20 minutes at 180C. Enjoy!

More recipes with Tofu:

• Crispy tahini tofu
• Scrambled tofu
• Radicchio, tofu and wlanut quiche
• Tofu filled ravioli

Did you make this recipe?

Please let me know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at  @recipesandplaces or use the hashtag #recipesandplaces

I love to see recreations and share them!

Vegan Stuffed Courgette Rolls | Tofu ricotta, tomato sauce and basil

Delicious vegan stuffed courgette rolls filled with tofu ricotta and served in a flavorful tomato sauce with fresh basil. They are a quick, easy and healthy meal perfect on their own, as a side or as a starter

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Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Mains, Sides

Cuisine Italian

Servings 18 rolls

Calories 41 kcal

Equipment

• Blender or hand blender
• Oven safe dish
• Pot

Ingredients

  

1x2x3x

• 3 large courgettes
• 1 block of (225g)
• 1 can chopped/plum tomatoes
• 1 garlic clove
• 1 onion
• 1 tbsp olive oil
• fresh basil to taste
• 1 tbsp lemon juice
• 1 tbsp sesame seeds
• 1/2 tbsp white miso paste
• 3 tbsp nutritional yeast
• Black pepper to taste

Instructions

 

• First, make the tomato sauce: Heat up 1 tbsp of olive oil in a small pot, then add 1 garlic clove and 1 small onion, chopped finely. Let the onion become soft, then add canned chopped tomatoes or plum tomatoes, or tomato passata. Let simmer for 20/25 minutes and at the end add some basil leaves. Remove the garlic at the end.
• To make the tofu ricotta, to a large bowl, add tofu, sesame seeds, nutritional yeast, lemon juice, miso paste (or salt, see notes) and black pepper. Blend with a hand blender or transfer to a food processor/blender and blend until smooth.
• Peel the courgettes into vertical strips with a vegetable peeler.
• On a flat surface, lay 5 strips flat, overlapping half of each over the adjacent strip. Place some of the tofu ricotta at one end and roll the strip inward until it forms a roll. Repeat until all strips are done.
• Spread the tomato sauce in a baking tin to form an even layer. Add the roll ups, then sprinkle with olive oil, salt and pepper, and basil.
• Bake for 20 minutes at 180C

Video

Notes

If you don’t have miso paste you can use 1 tsp of salt.

Nutrition

Calories: 41kcal

Keyword courgettes, Tofu, zucchini

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Summary

Recipe Name

Vegan Stuffed Courgette Rolls| Tofu ricotta, tomato and basil

Published On

2021-03-02

Preparation Time

20

Cook Time

20

Total Time

40