Ingredients
Makes 2 servings
Preparation time: 10 minutes
Cooking time: 45 minutes
- 1 tbsp olive oil
- 1 red onions, diced
- 1 garlic cloves, chopped
- 20g pine nuts
- 100g watercress
- 100g spinach
- 225g tofu
- 1-2 courgettes
- Pepper to taste
- 1 tsp of paprika
- 1 tins of chopped tomatoes
- 1 tbsp fresh basil, finely chopped
- 50g vegan cheese
Method
Preheat the oven to 180ºC.
Add ½ tbsp of the olive oil to large frying pan, warm over a medium heat, then add the red onion, garlic and pine nuts.
Fry for a few minutes before transferring to a mixing bowl.
Return the pan to the heat, and add the watercress. Cook for 30 - 60 seconds (until wilted) and then add to the bowl containing the onion mix. Repeat with the spinach.
Drain the tofu, place into a separate bowl and mash with a fork. Add pepper and paprika to taste and mix. Combine with the watercress, spinach and onion mix.
Peel ribbons of courgette using a y-shaped peeler. Put a spoonful of filling at one end and roll up (use a little water dabbed on the end of the courgette ribbon to seal the end if needed). Nestle each one into the tomato sauce in a single layer.
Scatter the chopped basil and vegan cheese over the top and cook in the oven for 35 minutes – until the filling is hot in the middle.
Remove from the oven and rest for a few minutes before serving.
