- 1 tablespoon oil for frying
- 16 ounces firm tofu drained
- ⅓ cup plant-based milk
- 1 pint cherry tomatoes
- 1 pound zucchini diced
- ⅔ cup water or vegetable stock
- Salt, pepper, crushed red pepper to taste
- 1 ounce basil leaves torn, a few reserved for garnish
- Extra virgin olive oil optional, for serving
Prepare the whipped tofu:
Stew the zucchini and tomatoes:
Heat 1 tablespoon oil in a large pot over medium-high heat. Add the tomatoes and cook until the skins begin to split, about 1 minute.
Add the zucchini and season with salt and pepper. Cook for 5 minutes. Add a pinch of crushed red pepper, if you like.
Pour in the water and bring to a boil. Reduce heat and simmer for 20 minutes until thickened. Stir occasionally to prevent sticking.
Right before serving, stir in the basil. Taste and season once more. Turn off the heat.
Spoon the tofu into shallow bowls using a circular motion with the back of the spoon to create a divot in the center of the tofu. Next, spoon the tomatoes and zucchini in the center of the tofu. Garnish with basil and extra virgin olive oil, if you like. Enjoy!
Calories: 168kcal | Carbohydrates: 11g | Protein: 13g | Fat: 9g | Sodium: 27mg | Fiber: 3g | Sugar: 6g | Vitamin C: 49mg