Pesto Courgette Roll Ups

Serves: approx. 2


The Base
2 large courgettes

1/2 block firm tofu

The Pesto
30g basil

1 tbsp balsamic

8 tbsp olive oil

1 tbsp pine nuts

2cm chunk vegan parmesan

1/4 lemon juice



The Tomato Sauce
2 cloves garlic, squished

2 tbsp oil

1 small red onion, finely diced

1 tsp stock

200ml hot water

1 tbsp balsamic vinegar

1 tbsp vinegar

1 tsp sugar

400g chopped tomatoes

To Top
3 tbsp natural almond spread

1/2 tsp sweet garlic puree

Vegan parmesan

Toasted pine nuts (add after)


Break your tofu into small chunks, press out onto kitchen roll/ a tea towel until you’ve removed a lot of moisture

Blend up all the ingredients for the pesto and adjust to taste

Pour the pesto into a bowl with the crumbled tofu and set aside to marinade

Cut your courgettes lengthways into thin flexible strips, or use a potato peeler

Lay the courgette slices out onto a piece of kitchen roll, add some salt, and lay another piece of kitchen roll on top – press and leave until a lot of moisture is soaked out

Add all the tomato sauce ingredients to a saucepan on medium – low heat

Leave to simmer for 10-15 mins until reduced

Add 1 tbsp the tofu to the top half of the courgette strips, roll up tightly and lay into a dish 1 by one

Add the tomato sauce on top and preheat the oven to 170°C

Mix all the cream cheese ingredients together and add to the top

Bake for 20-30 mins, or until the courgette has gone tender

Serve with olive oil, pine nuts, basil and balsamic