Ingredients: 

– 450g / 16oz of tofu
– Little bit of water
– 1/4 cup of nutritional yeast aka. nooch
– Half a small onion
– 2 cloves of garlic
– Half a zucchini
– Mushrooms (as many as you want)
– 1 tsp of turmeric
– Sprinkle of paprika
– Salt & pepper
– Optional herbs, spices and liquid smoke.
– Optional vegan cheese

Method:

I put 450g / 16oz of firm tofu (you can use a softer one and you won’t need as much water) in the food processor (a blender works fine too) and process it until it is starting to go crumbly.

Add a little bit of water until it is like a very thick cream then add about a quarter cup of nutritional yeast (or ‘nooch’ as some call it!) and blend the mixture again (often I add vegan cheese if I have some handy).

Add salt and pepper to taste, a teaspoon of turmeric and any other of your favourite spices or herbs- normally I would add a drop of liquid smoke but I couldn’t find it in my messy cupboard!

Sauté some onion and 2 cloves garlic with half a zucchini until soft. You can either roast your mushrooms or you could sauté them with the zucchini, garlic and onion.

Pour the tofu mix into a cast iron pan (or any baking pan lined with baking paper) and then place the veggies on top and gently mix in. I sprinkled a little smoked paprika on top but any spice you like will work beautifully.

I was in a rush for it to cook as my partner was almost home so I cranked the oven to 220C / 430F and it was ready in under 20 mins, as soon as it starts to brown it is ready!

 

 

Delicious Recipe courtesy of:
Zoe
Zoe’s food journal
Check out more recipes at Vegan Mum