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Preheat the oven to 200°C. Place whole peppers on an baking tray, drizzle with oil and cook in the oven for 20-30 minutes until the outer skin is charred. Whilst the peppers are in the oven, remove the tofu from its carton and wrap in a clean tea towel. Place in a sieve, pushed down with something heavy (a heavy saucepan or pestle and mortar work well) and leave to drain for 30 minutes. Remove the peppers from the oven, tip into a bowl and cover with clingfilm.
When the tofu has drained, pour in a food processor with the rest of the vegan ricotta ingredients and blitz to a smooth paste.
Once the peppers have cooled slightly, peel away the blackened skin and discard, leaving just the soft roasted flesh. Cut the flesh from each pepper into 5-6 long strips. Next, peel the courgettes into ribbons, discarding the first and last slices of skin.
To assemble the rollatini, tip the tomato sauce into a pie dish or deep baking dish. Take 1 tsp ricotta, smear onto the end of a courgette ribbon and roll into cigar shapes. Place on top of the tomato sauce. Repeat this to form an outer layer of courgette rolls. Do the same with the strips of pepper to form and inner circle and continue to fill the dish (see picture).
Bake at 200°C for 25-30 minutes until the vegetables are soft and the courgettes have charred slightly. Leave to cool for a few minutes before tucking.
For the vegan ricotta