Tofu Cheese Stuffed Zucchini Rolls

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!


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


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.


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