Eggplant Rolatini with Tofu Ricotta and Tomato Basil Sauce

Eggplant Rolatini with Tofu Ricotta and Tomato Basil Sauce

This recipe was inspired by our trip to Italy 🇮🇹 and is a family favorite, and quite healthy! Good fats, so much fiber, packed with protein – and so delicious! Enjoy!

Ingredients:
2 medium eggplants, cut lengthwise and blotted with a paper towel, spray with some oil and bake for 30 minutes, flipping halfway

Tofu Ricotta Filling:
1 block of extra firm tofu (we will use Trader Joe’s organic extra firm tofu)
Juice from small 2 lemons (about 1/4 cup)
2 tbsp nutritional yeast
1/2 cup fresh basil
1 tbsp dried oregano
Freshly ground black pepper
A pinch of salt

Walnut Parmesan:
1/2 cup raw walnuts
2 tbsp nutritional yeast
1/2 tsp miso paste
1/2 tso garlic powder
Cashew cream sauce:
1/2 cup cashews, soaked for at least 4 hours or overnight
1/2 cup soy milk
1/4 tsp garlic
1/2 tsp miso paste
1/2 tbsp nutritional yeast

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