Zucchinni and scaloppini! What a great season they’ve had this summer. I think we came up with a new way of serving them every third day over the last couple of months to keep them exciting. Here’s one of our old favourites that makes a hearty and warming meal.
This recipe is very easy to execute, once the tofu and zucchini are diced up into nice little cubes 🙂 It’s then just a matter of assembling and baking. To make it even simpler, you can also skip the sauce-cooking step by replacing the fresh tomatoes with more passata. If you want to do that, just leave out the fresh tomatoes, change the passata amount to 430g and blend it with the other sauce ingredients. No need to cook it, just go to step 4 of the recipe.
Tofu Zucchini Casserole
Tbsp = Tablespoon 15ml, tsp = teaspoon 5ml, cup = 250ml
- 350g firm tofu
- 1 Tbsp (15g) olive oil
- 1 tsp (6g) salt
- 1 tsp (3g) paprika
- 560g zucchini or scaloppini
- 500g fresh tomatoes
- 100g tomato passata
- ½ clove (1.5g) garlic
- 1½ tsp (10g) salt
- ½ tsp (1g) dried basil
- ½ tsp (2g) paprika
- 2 Tbsp (23g) olive oil
- 160ml soy milk
- Dice tofu into 1cm cubes. Toss with oil and seasonings in a bowl to coat well, then transfer to a lined oven tray and bake at 200°C for 20 mins until golden. Set aside.
- Dice the zucchini into 1cm cubes and place in a large oven-proof casserole dish. Add the baked tofu and spread evenly over the dish.
- To make the sauce, place everything in a blender except the milk and puree. Now transfer to a saucepan and cook the sauce over a medium heat until it reduces by about 1/3, stirring occasionally. Then add the milk.
- Pour the sauce over the zucchini and tofu and stir everything together.
- Cover with tin foil and bake at 200°C for 50 mins. Stir a couple of times during cooking (e.g. every 20 mins).
Delicious served on rice, polenta or coconut mashed potato. If you think it has got a bit too concentrated during cooking just let it down with a little more milk or water.
Coconut mashed potato recipe coming soon – but if you want to give it a try, the basic principle is to boil your potatoes in a minimal amount of water so once they are cooked the water is nearly all gone (the cooking water is loaded with flavour and nutrients so leave it in), then add coconut cream, salt, and pureed braised onion and mash until delicious. It really is yummy with this casserole.