Ingredients
Vegetables
- 3 medium zucchini (or 4 small)
- 1/3 cup cooked, chopped, and drained spinach
- 1 small to medium garlic clove
- 1/4 cup chopped fresh basil (+ more for topping if desired)
Filling
- 1 16-ounce block extra-firm tofu, drained
- 2-3 tablespoons freshly squeezed lemon juice
- 4 tablespoons nutritional yeast
- 1/2 teaspoon fine sea salt, plus more for zucchini
- 1/4 teaspoon freshly ground black pepper
Sauce & Assembly
- 1 3/4 cups marinara sauce (thicker variety such as Rao’s or homemade)
Topping
- 2.5 teaspoons extra virgin olive oil (substitute unsalted vegan butter if desired)
- 1/2 cup panko breadcrumbs
- 3 tablespoons non-dairy parmesan cheese (such as Violife), plus more for serving
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and position a rack in the center to ensure even baking.
- Prepare Zucchini Ribbons: Trim the ends of the zucchini and slice lengthwise into thin ribbons about 1/8 inch thick using a mandoline, sharp knife, or peeler. You should have 28 slices. Lay them out on a clean kitchen towel, sprinkle lightly with salt, and let them rest for 15 minutes to draw out excess moisture.
- Make the Filling: While the zucchini rests, break the drained tofu into chunks and place into a food processor along with lemon juice, nutritional yeast, garlic, salt, and black pepper. Pulse until the mixture becomes mostly smooth. Transfer to a bowl and gently fold in the chopped cooked spinach and fresh basil.
- Dry Zucchini: After the resting period, wipe the zucchini slices with a towel to remove excess salt and moisture, patting them dry thoroughly to prevent sogginess during baking.
- Prepare Baking Dish: Spread about 1 cup of marinara sauce evenly on the bottom of a 2-quart baking dish to prevent sticking and add flavor.
- Assemble Rollatini: Overlap two zucchini ribbons lengthwise to create wider strips on a cutting board or plate. Spoon roughly 2 tablespoons of the tofu filling near one end of each strip, then roll up tightly. Place each roll seam-side down in the prepared dish. Repeat until you have 14 rolls.
- Add Sauce and Bake: Pour the remaining marinara sauce over and around the zucchini rolls. Bake the dish in the oven for 20 to 30 minutes, until the sauce bubbles and the zucchini edges begin to brown and are tender. For a more browned top, broil the dish for an additional 1 to 2 minutes at the end of baking.
- Make Crispy Topping: While the rollatini bakes, heat a small skillet over medium heat. Add olive oil and panko breadcrumbs, stirring frequently to toast them for 3 to 5 minutes or until golden and crisp. Remove the skillet from heat and stir in the vegan parmesan cheese.
- Rest and Serve: Allow the baked rollatini to rest for 5 to 10 minutes; this helps thicken any watery sauce. Just before serving, sprinkle the crispy toasted breadcrumb topping and additional vegan parmesan, along with any fresh basil if desired.
Notes
- You can substitute the zucchini quantity if using smaller zucchinis; adjust the number of slices accordingly.
- Make sure to drain and press tofu well to remove excess liquid for the best texture in the filling.
- Use a thicker marinara sauce to prevent the dish from becoming too watery during baking.
- For gluten-free version, substitute the panko breadcrumbs with gluten-free breadcrumbs.
- To enhance browning, broil the rollatini for 1-2 minutes at the end of baking, watching carefully to avoid burning.
- Prep Time: 20 minutes
- Cook Time: 20-30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
