Vegan Lasagna Rolls
Ingredients: 2 medium eggplants sliced lengthwise or 12 lasagna noodles, boiled 2 medium lemons, juiced 1 12- ounce block extra-firm tofu 3 TBSP Nutritional Yeast 1/2 Cup Fresh Basil 1 TBSP Dried Oregano 2-4 TBSP Olive Oil 1 TSP Salt + Pepper 2-3 cups marinara Directions: Preheat oven to 425 degrees Salt eggplant slices on both sides and arrange in a colander in the sink Rinse salted eggplant slices well and dry thoroughly between two clean absorbent towels. Lay a baking sheet on top and place something heavy on top to absorb excess moisture. Arrange slices on 1-2 baking sheets in an even layer and bake oven for 13-15 minutes. Set aside and reduce heat to 375 degrees F (190 C). While eggplant is baking, add all tofu filling ingredients to a food processor...