Mediterranean Tofu Rosso Rolls
Ingredients
400
g
Vantastic Tofu Rosso
2
large courgettes
2
tb
large courgettes
1
large onion, finely chopped
3
cloves of garlic, finely chopped
1
red pepper, diced
1
yellow pepper, diced
1
tin of chopped tomatoes (400g)
1
tb
tomato puree
1
ts
dried oregano
1
ts
dried basil
1
ts
dried thyme
salt and pepper to taste
1
handful of fresh basil leaves, chopped
2
tb
yeast flakes (optional, for a cheesy flavour)
50
g
50g pine nuts, roasted
Fresh basil leaves to garnish
Preparation
1. Cut the tofu rosso into small cubes or crumble with your hands.
2. Cut the courgettes lengthways into thin slices (preferably with a vegetable peeler).
3. Briefly fry the courgette slices in a pan with 1 tbsp olive oil until they are soft and pliable, then set aside.
4. Fry the tofu: To do this, heat 1 tbsp olive oil in the same pan. Fry the onion and garlic until they are soft and fragrant (approx. 3-4 minutes). Add the peppers and fry for a further 5 minutes. Now add the tofu rosso and mix well.
5. For the sauce, add the tomato purée and fry briefly. Add the chopped tomatoes, oregano, basil and thyme. Season with salt and pepper.
6. Bring the sauce to the boil, then reduce the heat and simmer for approx. 10 minutes until thickened.
7. Stir in the fresh basil leaves and yeast flakes.
8. To make the tofu rolls, place 1-2 tablespoons of the tofu mixture on a courgette slice and roll up. Place the rolls close together in a baking dish.
9. Pour the rest of the sauce over the courgette rolls. Sprinkle over the toasted pine nuts. Bake in a preheated oven at 180°C (fan oven) for approx. 20 minutes until the rolls are cooked through.
10. Arrange the courgette rolls on plates. Serve garnished with fresh basil leaves.
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