Happy Friday friends! I apologize for my absence on social media and my blog but I feel like life has reached the fever pitch and here I sit. I’m rushing to post this awesome recipe with you all before I resume graduation party food prep. Our oldest graduated this week and we celebrate her this weekend and I’m so excited. Surrounded by friends and family, sun is shining, I’m excited for her party.
This recipe has been in my wheelhouse for years. I constantly revamp and re-work. When oxo offered to send me a chef’s mandoline I was all over it. I’m a huge fan of all things they make. Practical, functional and top quality for exceptional prices. So I instantly thought of zucchini noodles and this dish along with just a big bowl of zoodles with marinara because this momma sometimes likes easy lunch or dinner ideas! So let’s get started.
Isn’t she a beauty?! And remember, using a mandoline makes baking potato, beet, veggie chips oh so easy!
1 firm block of tofu (pressed for at least 1 hour – directions below)
1 medium zucchini
3 lemons, juiced
4 cloves of garlic, minced
1/4 cup of nutritional yeast
1 handful of fresh basil
1 handful of fresh parsley
1 teaspoon of dried oregano
Red pepper flakes
4 tablespoons of olive oil
Salt and pepper
Preheat your oven to 35o degrees and line your baking sheet with a Silpat or baking liner.
To remove the water from your block of tofu:: remove from the container and drain the water. Wrap in a clean towel and place on a plate. Place a heavy cast-iron skillet on top of the towel. Let that sit for one hour. Gravity will press the excess water out of the tofu and soak the towel. If you have a tofu press, it only takes about 15 minutes to remove the water.
On your mandoline – using the hand guide to protect yourself, slice your eggplant on the blue or 1/8th inch setting. Set those aside.
I played with different thicknesses of the zucchini noodles. I prefer thicker and my husband preferred thicker.
Into your Vitamix or high powered blender add your filling ingredients. Blend until creamy. You may need to use the plunger to push the ingredients down. You also may need to scrape the sides down. If you need it creamier, add a tablespoon of water. The consistency should be like a whipped hummus.
Consistency is light and airy but spreadable. Taste and adjust the salt and pepper. Add red pepper flakes for extra heat.
Lay your zucchini on your baking sheet. Sprinkle with a bit of salt and then spread the creamy mixture on the vegetables. Then roll up. I did a few with eggplant to taste test… it worked lovely as well.
I added extra parsley and basil (chopped) before rolling. Into your baking dish, add about a 1/4 inch or so of your favorite marinara sauce. You can use canned or fresh. Here’s my recipe. Place your roll-ups into the sauce. I laid the eggplant flat and the zucchini upright because they were smaller.
You can either refrigerate until you need to bake or bake-off straight away. I baked at 350 degrees for about 35 minutes or until bubbly and hot. I placed some sauce in the bottom of the plate and then added some rolls on top. Sprinkled with fresh pepper and red pepper flakes. Serve immediately.
I also love making veggie noodles and this mandoline worked beautifully. In a pinch, top the veggie noodles with jarred marinara you have on hand. Seriously, super healthy, gluten free and packed with tons of fiber!
This post was sponsored by oxo . My review, recipe and opinions are my own.
— Knead to Cook