I decided to try this recipe for the first time during Wimbledon 2017. I was going to call them something wonderfully uninventive like ‘Mediterranean Rolls’ but I’m a huge Rafa (Nadal) fan and I was cooking these during the Rafa – Muller match. Needless to say I was too busy shouting at the tv to concentrate and so I needed to revisit the recipe again!
I was with my parents in Menorca when I first tried to make these, hence the heavy mediterranean vibe. I made them again yesterday with a few tweaks to the recipe and I’m happy to say they’re delicious! They were tested by Edward and Dave (our omni flatmate) and I received two big thumbs up, so you guys should definitely give them a go!
Rafa Rolls are perfect for a super-healthy and comforting midweek meal. The fact the veg is all pre cooked helps them retain their individual flavours. Then, they’re baked together in the rich sauce until they all have a smooth, creamy consistency.
The charred veg add a delicious flavour to this creamy dish. It’s full of protein and if you feed it to an omni they won’t know it’s tofu! Really, tofu is so underrated. I see loads of vegan food made with cashew and avocado substitutes but not many that use tofu for cheese or mousse. Not only is it incredibly versatile, it’s absolutely delicious, full of protein and low-FODMAP, so defo worth a try!
After sautéing the peppers and charing the skins, I place them evenly on a plate then cover with another plate ontop. This makes them sweat which makes it easier to peel/scrape off the skin. You don’t have to do this step but I think they taste sweeter and juicier without the skin. Some people also report that the skin from peppers can cause digestive discomfort so there’s no harm!
I hope you love this as much as I do. If you make it please let me know by commenting on facebook or tagging your version on instagram. It’s always great to hear from you guys!
Enjoy!
Rafa Rolls
Ingredients
- For the rolls
- 1 large red pepper 2 medium
- 1 or 2 medium courgettes
- 1 large aubergine
- 1 tbsp garlic infused olive oil goo for brushing the veg
- For the cheese
- Tofu 290g pressed and drained
- 1 tbsp tamari
- ½ tsp turmeric
- For the tomato Sauce
- 1 can tinned chopped toms
- 1 tbsp chives circa 12
- ½ tsp cayenne pepper
- ¼ tsp cumin
- 1 tsp oregano
- 2 tbsp tomato puree
- 1 tsp balsamic vinegar balso
- Freshly ground black pepper to taste
Instructions
- Preheat oven to 175C.
- Wash and slice the vegetables into 8-10 thin slices lengthways.
- Brush goo onto one side of the aubergine slices and fry in a non stick pan, oil side down (you may need to do a couple of batches depending on the size of your pan) brush the top side and flip over until it browns and softens.
- Do the same with the courgettes and the red peppers.
- While your vegetables are cooking add all the cheese ingredients into a blender and blend well.
- Add all the tomato sauce ingredients into a bowl and mix well.
- If the skin on the peppers burns and you want to remove it, place the pepper slices on a plate and cover with another plate, allowing them to sweat. After a couple of minutes, the skin should scrape off easily.
- Place the courgette slices on a chopping board, cover with the aubergines and finally place the pepper strips in the middle. Wrap them up into rolls.
- Pour the cheese and sauce into a baking dish, mix them together but not too well! (I like to have some bits that are cheesier than others so I just give the sauces and tofu a quick stir) and place the veg rolls into the mixture.
- Pop them in the oven and bake for circa 30 mins. Serve immediately.
- Enjoy!
Not only tastes good look good too
Love the name , had to give them a go, delicious ,
Haha, thanks. Glad you like them!
This is a delicious dish! The rich and creamy tofu sauce with the crunchy vegetables is a wonderful combination. Thank you for another winning combination to add to the recipe book.
You’re welcome! Thank you for the feedback, I’m glad you like it.