MINI TOFU AND ZUCCHINI LOAVES
These delicate and light tofu and zucchini loaves are a hit among vegans and carnivores alike! If you need a gluten free option, simply use gluten free breadcrumbs in place of the panko.
Ingredients
4 zucchini (approx 400g)
2 Tbsp olive oil, plus a little extra for drizzling
2 shallots, finely chopped
1 fennel bulb, finely chopped
2 cloves garlic, finely chopped
A good pinch of chilli flakes
1 Tbsp flax seeds
300g firm tofu, crumbled
1 Tbsp nutritional yeast (optional)
A small handful of mint leaves, finely shredded
¾ cup panko crumbs
Grated zest of 1 lemon
¼ cup pine nuts, toasted
Method
VEGAN-FRIENDLY RECIPE
Preheat the oven to 180°C. Grate 2 of the zucchini, sprinkle with salt, and put into a colander to drain for 20 minutes. Slice the 2 remaining zucchini into rounds and put onto a baking paper-lined tray. Drizzle with oil and cook until tender, approximately 20 minutes.
Heat a little oil in a frying pan and cook the shallots and fennel until very tender. Add the garlic and chilli flakes, cook for a minute, then set aside to cool.
Blitz the flax seeds to a crumb in a mini food processor, then add 3 tablespoons of water. Set aside for 5 minutes to gel. Squeeze the grated zucchini to remove any liquid and put into a bowl with the fennel mix, flax seeds, tofu, nutritional yeast (if using), mint, panko crumbs, lemon zest, and pine nuts.
Grease individual loaf pans or 6 Texas muffin tins (or use a large single loaf tin). Put a strip of baking paper into each loaf tin or cut rounds for the muffin tins. Line the base of the tins with the roasted zucchini rounds then top with the mix. At this stage the loaves can be kept refrigerated until ready to cook.
Bake for 25-30 minutes, until golden, then turn out of the tins and serve with fresh salad and your favourite chutney.
Cook’s Tip:
If you don’t need to keep these vegan, you could use 1 egg in place of the flax seeds and water and add a few tablespoons of grated vegetarian parmesan to the mix.