Recipe Instructions:
Ingredients
1 tablespoon olive oil
1 onion, diced
1 garlic clove, crushed
500g zucchini, grated
1 big handful roughly torn kale leaves
Big pinch of salt
Big pinch of black pepper
2 teaspoons curry powder
350g extra firm tofu
200ml Vitasoy Soy Milky Lite
1 tablespoon nutritional yeast
2 tablespoons flour
2 teaspoons Dijon mustard
Method
Preheat your oven to 180°C/ 160°C (fan forced) and grease and line a 25cm x 25cm slice tin. Heat oil in a frying pan over medium heat and add onion and garlic, and cook 3-4 minutes or until transparent
Wrap the grated zucchini in a cloth and squeeze hard to discard the excess liquid.
Add kale and grated zucchini to the pan, season with salt and pepper and cook until the zucchini has softened. Remove from the heat and set aside.
In a food processor, add the curry powder, salt, pepper, tofu, Vitasoy Soy Milky Lite, nutritional yeast, flour and mustard and blend until smooth.
Combine the creamy tofu mixture and the zucchini mixture and pour it into a prepared tin. Smooth out surface
Bake for 50-60 minutes or until lightly browned on top and a skewer comes out clean. Stand 5 minutes before serving.
