Zucchini “ravioli” with tofu 🍅🌱
A simple recipe, easy and quick to make, yet super tasty 😋
🍅 3 raspberry tomatoes
🥫 1 bottle (650g) passata
🧅 1 onion
🧂 Salt and pepper
🧄 1/2 tsp garlic powder
Chop onion and sauté on olive oil. Add diced raspberry tomatoes, salt, pepper, garlic powder and passata. Heat it up until it’s all combined well.
On another pan prepare tofu “ricotta”
🌱 75g fresh spinach
🌱 1 block tofu
🌱 4 tsp vegan sour cream
🌱 1 tbsp squeezed lemon juice
🌱 Salt and pepper
🌱 1 tsp dried basil
🌱 1 tsp dried oregano
🌱 2 tsp dried wild garlic
🌱 1/2 tsp garlic powder
🌱 Splash of oat milk (optional)
Sauté your spinach on olive oil. Add crumbled tofu and fry it some more. Add vegan sour cream, lemon juice, salt and pepper, garlic powder and herbs. Feel free to change up proportions of the spices. If you feel like your “ricotta” is too dry, you can add a bit of plant milk or some more vegan sour cream.
For the next part you’ll need two zucchinis 🥒
Use a peeler to create thin, wide stripes. Put two stripes down vertically, and two horizontally. Put about a teaspoon of your ricotta in the middle (picture 2) and fold all stripes in (pictures 3,4 and 5).
Cover the bottom part of your casserole dish with a bit of your tomato sauce, then transfer your raviolis into the dish. After you’re done with the first layer, cover it with more sauce (picture 6). I had enough for two layers like that, but I was left with some extra ricotta, so I put it on top of the raviolis (picture 7). I covered the whole thing with the remainder of my tomato sauce and sprinkled it with some grated vegan cheese (picture 8).
Bake it for about 20 minutes in 170°C/340°F.