High-Protein Zucchini & Tofu Bake

Ingredients

• 1 tsp (5 ml) olive oil, for the dish
• 1 small zucchini, grated and squeezed dry (150 g)
• 5 1/2 oz (150 g) firm tofu, crumbled
• 2 tbsp (16 g) chickpea flour
• 2 tbsp (15 g) dairy-free shredded cheese
• 1 tbsp (5 g) nutritional yeast
• 1 tsp garlic powder
• 1/2 tsp dried dill
• 1/4 tsp onion powder
• 1/4 tsp (1.5 g) fine salt, plus black pepper
• 1 tbsp chopped chives
• 2 tbsp (30 g) Smoky Chipotle Sauce (p. 61)

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Method

1. Preheat oven to 350°F (175°C). Grease a small 6 × 8-inch (15 × 20 cm) baking dish with the oil.
2. Squeeze every drop of liquid out of the grated zucchini.
3. Mix the zucchini, tofu, chickpea flour, cheese, nutritional yeast, garlic powder, dill, onion powder, salt, and pepper.
4. Press into the dish and smooth the top. Bake for 30–35 minutes, until golden and set. Cool for 5 minutes.
5. Scatter the chives and drizzle with the chipotle sauce.