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!