1 tablespoon oil (I use coconut oil)
2 medium eggplants, sliced 1/4" thick lengthwise Ricotta:
14 ounces extra firm tofu, drained and pressed
1/4 cup vegan mozzarella (I use Daiya)
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried onion powder
salt and pepper, to taste
1 cup fresh spinach, chopped Rolls:
26 ounces tomato pasta sauce, divided
3/4 cup vegan mozzarella
1 tablespoon red pepper flakes, optional
1. Preheat oven to 375 degrees F, and grease 2 cooking sheets with coconut oil. Arrange the eggplant slices in a single layer, and bake for 10 minutes.
2. For vegan ricotta, place the tofu in a medium sized bowl and mash with a fork or hands until it has the consistency of ricotta cheese. Mix in vegan cheese and olive oil, then remaining ricotta ingredients.
3. Pour 3/4 cup pasta sauce into a 13X9" glass baking dish. Place 1 (heaping) spoonful of the tofu mixture onto each eggplant slice, then roll them up and place seam side down into the baking dish.
4. Top the eggplant rolls with the remaining sauce, and vegan mozzarella. Sprinkle on red pepper flakes, if desired, for a little kick. Bake 15 minutes, or until cheese melts.
Ta-da! The doors to the vegan Italian world just opened a lot wider for you!
Source of recipe: Modified version of manicotti made vegan and gluten free.