Pesto Courgette Roll Ups
Serves: approx. 2
Ingredients
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
Salt
Pepper
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)
Method
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