Serves 4
1 cup (24 g) fresh basil
5 garlic cloves - peeled
8 sun-dried tomatoes
1 (1 lemon) lemon - zest only
2 tbsp (15 g) nutritional yeast
15 Kalamata olives - pitted
10.5 oz (300 g) extra firm tofu
2 (2 zucchini) zucchini - use outer part, avoid watery core
28 oz marinara
1 cup shredded mozzarella
1/2 cup shredded parmesan
500 grams pasta
Preheat the oven to 400 °F.
In a food processor, combine basil, garlic, sundried tomatoes, lemon zest and juice, nutritional yeast, and olives. Pulse a few times until the ingredients are coarsely chopped. Add the tofu and process until the mixture is well combined but still retains some texture.
Using a vegetable peeler or a mandoline, shave the zucchini into thin, long slices. Saute very briefly to reduce their rigidity.
In an oven-safe skillet or baking dish, spread half of the tomato sauce evenly along the bottom.
Take roughly 2 tablespoons of the tofu mixture and firmly press it in your hands to shape it into a small, oblong log.
Take the long slice of zucchini and press to set it in place, then carefully roll the zucchini tightly around the tofu log. Stand the roll upright in the prepared skillet, with the tofu log facing upwards. Ensure it is snug but not crowded. Repeat with the remaining zucchini slices and tofu mixture.
After all the rolls are placed in the skillet, top with shredded mozzarella and parmesan.
Bake in the preheated oven for about 25 minutes or until the cheese has melted and the sauce is bubbling. Put on broil for a few minutes to "toast" the cheese. At the same time, prepare the pasta.
Remove from oven and allow to cool slightly before serving over the pasta.