Tofu Cheese Stuffed Zucchini Rolls

Vagabond Temple’s famous tofu-based cheese, wrapped up in blankets of lightly fried zucchini slices. You are guaranteed to impress your guests by serving these sophisticated and healthy vegan rolls!

Ingredients:

Serving: 15-20 rolls 

• 2 zucchini
• 200 gm tofu
• 100 gm dried tomatoes
• 2 lemons
• 1 branch spring onion
• 1 teaspoon cumin
• 1 tablespoon salt
• 1 teaspoon black pepper
• 4 tablespoons oil
  

Method:

First, make the tofu cheese by blending the tofu, dried tomatoes, juice from 2 lemons, salt, cumin and black pepper. Blend it to a creamy texture, add chopped spring onion and mix.

Slice the zucchini into long, thin slices and fry them with 1 tablespoon of oil each time. It should take 1 minute to fry each side of one slice.

After frying, put the slices on a paper towel and let cool for 5 minutes.

Take 1 tablespoon of the tofu cheese and spread on to every slice

Roll ‘n Eat! 

*Optional: garnish with dried tomatoes

For our classic tofu cheese recipe, click here.