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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