Eggplant Rollatini with Basil Tofu Ricotta
[Vegan]

To Make the Eggplant:

• 2 medium eggplants, peeled and sliced lengthwise 1/2-inch thick
• 4 tablespoons olive oil
• 1 teaspoon salt and pepper

To Make the Filling:

• 1 block of tofu
• 1/4 teaspoon salt
• 1 1/2 teaspoons garlic salt
• 1 cup chopped kale (removed from stems, shredded)
• 1 tablespoon nutritional yeast
• 4 tablespoon chopped basil
• 1 tablespoon lemon juice
• 3/4 cup parmesan vegan cheese (more for topping)

To Make the Tomato Sauce:

• 1 tablespoon olive oil
• 1/2 sweet onion, chopped
• 1 can of organic whole peeled tomatoes, chopped, save the juice
• 4 cloves garlic, chopped
• 1 tablespoon red wine vinegar
• 1 tablespoon red pepper
• Salt and pepper (1/2 teaspoon of each)
• 1 cup kale, (removed from stems, shredded)