Grilled Zucchini Tofu Ricotta Rolls
250g firm tofu
Salt & pepper to taste
Bunch mint, plus extra for garnish
1 red chilli, (optional)
4 zucchinis, sliced into thin strips
1 red capsicum, sliced
Handful oyster mushrooms
1 cup frozen peas
2 garlic cloves, finely sliced
Preheat griddle, BBQ or a heavy frypan.
Place the tofu into a food processor, season with salt and pepper, add mint leaves and chilli. Process to a ricotta cheese-like consistency. Spoon into a bowl and set aside.
Place the zucchini on a hot griddle and cook until brown, then turn. Remove when brown on both sides, then add the capsicum and cook.
Meanwhile, lay 2 zucchini strips overlapping and place 1 tbsp tofu ricotta mixture in the middle. Lift one end and roll. Repeat with all zucchini, forming at least 10 rolls.
Turn capsicum when charred, remove from the pan and set aside.
Add the oyster mushrooms to hot griddle along with peas and garlic. Season with salt and pepper and cook for 3 minutes. Turn when mushrooms are golden brown. Sprinkle with mint leaves.
To serve place the zucchini rolls, grilled capsicums and the mushrooms and peas on large board or separate platters.
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