Zucchini cake with caramelised crispy tofu

You’ll need

1 zucchini (180g)
1 tsp salt
1/2 tsp pepper
1 egg
100g sour cream
20g olive oil
180g flour
1,5 tsp baking powder
1 tsp oregano

200g tofu
1 clove of garlic, chopped
1 tsp cornstarch
1 tbsp date syrup
2 tbsp soy sauce
3 tbsp water
1 tbsp sriracha
3 tbsp olive oil
100g sour cream
parsley or chives


Start by making the cake. Preheat the oven to 180°C and line a rectangular baking pan with parchment paper. Blitz all ingredients in a food processor until you have a smooth batter.

Pour batter into the baking pan, then bake for 25-30 minutes.

Using your hands, crumble tofu into a minced meat-like texture. Add olive oil to a frying pan and turn on the heat to medium-high. Add tofu and fry until golden & crispy, about 10 minutes.

In a small cup, combine garlic, cornstarch, soy sauce, water, sriracha & date syrup. Add to the crispy tofu and shortly stir until thickened (takes no longer than 30 seconds).

Once the cake & tofu have cooled down, spread sour cream on top of the cake. Sprinkle tofu on top & decorate with chopped parsley or chives.

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