Vegan Eggplant Rollatini

Ingredients

• 2 large eggplants ((cut length wise into 1/4" fillets))
• salt
• 2 tablespoons grapeseed oil (, more if needed (or preferred oil))
• 2-3 cups marinara sauce ((a thicker variety))
• 14 ounces extra firm tofu (, drained and pressed for 20 mins (*see note))
• 1/3 cup non-dairy yogurt (, unsweetened )
• 2 tablespoon nutritional yeast
• 1-2 tablespoons lemon juice (, freshly squeezed)
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon granulated onion
• 3/4 teaspoon salt (, more to taste)
• 1/2 cup fresh basil (, loosely packed (*optional))

Nutrition (per serving)