INGREDIENTS
🍝 1 block The Vegan Dairy cheese (used Red Bell Pepper in this one)
🍝 500g firm tofu
🍝 2 handfuls fresh spinach, chopped fine
🍝 1 packet lasagne sheets OR big fat eggplant/zucchini (or both!)
🍝 1 large jar of your favourite tomato based pasta sauce
🍝 1/2 block The Vegan Dairy mozzarella, grated
METHOD
Pre-heat oven to 180C. If using pasta sheets, pre-boil them according to packet instructions until just al dente (not soft!). If using zucchini/eggplant, slice them into long thin strips and then cook on a pan/grill until soft enough to roll
Crumble the tofu and mix with cheese and chopped spinach
Pour some pasta sauce onto the bottom of a large baking dish so that it’s covered. Lay out pre-cooked pasta/vegetable sheets on a board and spread a large spoonful of tofu mixture onto each one so that it covers the whole sheet but isn’t too thick. Gently roll them up and place in the baking dish, side by side so they hold together
Once the baking dish is full, pour the rest of the pasta sauce over the rolls and sprinkle grated mozzarella over the top. Bake for 20-30 minutes, until sauce is bubbling and mozzarella is melted but not brown
