About the Recipe
I have used a mandolin to slice the zucchini, you can alternatively use a peeler or just cut as thin as possible with a knife (mandolin will get best results).
I use BC brand pesto which is super healthy, but if you don’t have a pesto on hand you can always blitz up your own, (basil, nuts, lemon, garlic, olive oil, season), before blending the sauce.
Kalamata olives and/or toasted walnuts would also be a great addition! Lovely served with any salad.
Ingredients
Ingredients
2 zucchini, sliced thinly on mandolin
300g firm tofu
1/2 cup your best pesto
1/3 cup nutritional yeast flakes
Juice of half lemon
Salt and pepper to taste
Almond flour and extra nutritional yeast flakes to crumb
Olive oil to drizzle
Preparation
Step 1
In a food processor, blend up your tofu, pesto, lemon, nutritional yeast and season to taste.
Step 2
Add a small dollop on each strip of zucchini then gently roll up - it’s fine to get a bit messy with them!
Step 3
Place them all in a baking dish and sprinkle over some almond flour and yeast flakes and a drizzle of olive oil.
Step 4
Bake in preheated oven of 340 F for 20 minutes until nice and brown.