12 oz. (340g) pack extra firm tofu pressed and drained
10 sundried tomatoes packed in oil
2 tbsp. nutritional yeast
¼ cup (12g) chopped parsley
4 tbsp. vegan Parmesan
1 tbsp. lemon juice
3 cloves garlic
Side green salad:
4 cups (300g) lettuce
4 cups (300g) vegetables of choice
4 tbsp. salad dressing of choice
Preheat the oven to 350°F (180°C). Slice the courgettes lengthwise into long thin strips. Sprinkle each slice with a little salt and place onto a baking tray lined with a paper towel. Set aside to allow the salt to extract any excess water from the courgettes..
Place the drained and pressed tofu, sundried tomatoes, nutritional yeast, chopped parsley, vegan Parmesan, lemon juice, and garlic cloves into a food processor. Season to taste with salt and black pepper and pulse to rough consistency.
Pour 2 cups of pasta sauce into a cast iron or oven-proof pan and set aside. Pat off excess water from the courgette slices. Spread out 2-3 tablespoon of the tofu filling along each of the courgette slices. Roll up the courgette with the filling and place into the cast iron pan. Repeat this process until all the courgette slices are filled.
Sprinkle with vegan Parmesan and vegan mozzarella. Place the pan into the oven and bake for 35-40 minutes or until pasta sauce is bubbling in the middle.
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