Itty Bitty Zucchini Manicotti
Equipment
- Mandolin slicer
Ingredients
Tofu Ricotta
- 16 oz block of extra-firm tofu
- 1/2 cup vegan parmesan nutritional yeast works fine
- 2 tbsp Italian seasoning
- 1 tbsp garlic powder
- 1 tbsp olive oil
- 3 portions vegan egg replacer (JUST egg is a good option, may also use 1 tbsp ground flaxseed + 3 tbsp water to equate to one egg)
- a few grinds salt and pepper to taste
Zucchini Manicotti
- 1-2 long and wide zucchini peeled and ends cut off
- 1 1/2 cups vegan mozzerella shreds such as Daiya or Follow Your Heart
- 2 cups of your favorite jarred marinara sauce
Instructions
- Preheat oven to 350F. Have a casserole dish ready and waiting.
- Firstly, make the tofu ricotta. Completely drain the liquid from your tofu block as best you can (no need to use a tofu press though). Place the drained block in a medium bowl and, using a fork, mash the tofu until it breaks down into tiny clumps--we're almost looking for the consistency of cottage cheese here.
- To the bowl of mashed tofu, add vegan parmesan, Italian seasoning, garlic powder, olive oil, 3 vegan eggs, salt and pepper. Mix well and set aside.
- If your zucchini is long enough, slice it in half widthwise. You'll want each half to be at least 5 inches long (this is how long your "noodles" will be), since you'll be rolling 1-2 tablespoons of filling in each manicotti. But it's better to have it be too long than too short, so if you're in doubt leave the zucchini whole. You can always trim your strips later if they're too long.
- Carefully using a mandolin slicer, slice your zucchini into long, lasagna-noodle-like strips. Coat the bottom of your casserole dish with a small amount of marinara sauce and prepare to assemble your manicotti.
- To assemble manicotti: place one zucchini strip in front of you on your working surface. Place 1-2 tablespoons of tofu ricotta at the edge of the strip nearest you. Roll tightly, while also ensuring filling does not come out the sides, and place it end-side down in your prepared casserole dish. Repeat with other zucchini strips until you run out of filling.
- Top manicotti with remaining sauce and sprinkle with vegan cheese. Bake for 25-35 minutes, until cheese is melty and checking that zucchini is soft. Serve!