Grilled Zucchini Tofu Ricotta Rolls
Grilled Zucchini Tofu Ricotta Rolls
This vegan recipe uses delicious, creamy tofu-ricotta that’s high in protein and calcium, and low in calories and saturated fats.
Servings
Prep time
Cook time
Recipe
Ingredients
- 250g firm tofu
- Salt & pepper, to taste
- Bunch mint, plus extra for garnish
- 1 red chilli (optional)
- 4 zucchinis, sliced into thin strips
- 1 red capsicum, sliced
- Handful oyster mushrooms
- 1 cup frozen peas
- 2 garlic cloves, finely sliced
Method
- Preheat griddle, barbecue or heavy frypan.
- Place tofu in processor, season with salt and pepper, add mint leaves and chilli if using. Process to ricotta-cheese-like consistency. Spoon into bowl and set aside.
- Place zucchini on hot griddle or barbecue and cook until brown, then turn. Remove when brown on both sides, then add capsicum and cook.
- Meanwhile, lay 2 zucchini strips overlapping and place 1 tbsp tofu ricotta mixture in middle. Lift one end and roll. Repeat with all zucchini, forming at least 10 rolls.
- Turn capsicum when charred and set aside.
- Add oyster mushrooms to hot griddle, along with peas and garlic. Season with salt and pepper and cook for 3 mins. Turn when mushrooms are golden-brown.
- Sprinkle with mint leaves and serve.
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