Ingredients
drizzle olive oil
1 onion, diced
1 garlic clove, crushed
500g zucchini, grated
1 big handful roughly torn kale leaves
2 teaspoons curry powder
Big pinch of salt
Big pinch of black pepper
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 degrees Celsius.
- In a fry pan on medium to high heat, add the oil and onion and saute until transparent.
- Wrap the grated zucchini in a cloth and squeeze hard to discard the excess liquid.
- Add in the garlic, kale and grated zucchini, season with salt and pepper and saute 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 mixture from the processor and the zucchini mixture and pour it into a 25cm x 25cm lighty greased tin.
- Bake for 50 minutes to 1 hour until lightly browned on top and a skewer comes out clean.
- Allow to cool and put in the fridge until needed.
