This delicious recipe is both vegan and gluten free! Not only is it easy to prepare, but it is also super satisfying. Feel free to experiment with more veggies between layers!
Ingredients:
2-3 zucchinis sliced thin using a mandolin
1 pound extra-firm tofu (pressed to remove moisture)
About 1 cup tomato sauce
2 cups chopped fresh spinach
1 tbsp garlic powder
1 tsp oregano
1 tsp basil
1 tsp lemon juice
1 tbsp olive oil
sea salt
- Place zucchini slices in a single layer on a baking sheet and sprinkle with sea salt to remove moisture.
- Meanwhile, add tofu, garlic powder, oregano, basil, and lemon juice to a food processor. Blend until smooth. Slowly stream in olive oil until desired consistency is reached.
- Pat zucchini slices dry.
- In a glass baking dish, layer sauce, zucchini, tofu "ricotta", and spinach. Repeat layers until you run out of ingredients.
- This can be eaten raw, or baked for 10 minutes at 375 and served warm.
- Slice and enjoy!
