Zucchini Spread

1 comment

A quick, tasty and fresh cream, to be accompanied with croutons or  served during aperitifs.

Ingredients:
(serves 4)
200 gr of tofu
5 gr of curry powder
0.3 dl of olive oil extra virgin olive oil
3 zucchini
8 basil leaves
1 onion
½ lemon
salt and pepper, to taste
Belgian endive and parsley for garnish

Method:
In a pan, gently fry finely chopped onion with oil and curry. Add zucchini, cut into slices, pepper and salt, and cook on a low heat (uncovered) for about 15 minutes.
Remove from the heat and add basil leaves, letting it cool down
Add the crumbled tofu, purée it well and pour the juice of ½ lemon. Put it the fridge until the cream it’s chill.
Serve it on belgian endive or toasted bread; here, I used a slice of browned tofu and a slice of cooked zucchini, and decorated with some tamari drops.

Chef: Kikka999 from VeganBlog

  1. EleonoraNW3 13 June 2011 at 05:59

    This is so elegant! I must say I’ not particularly fond of zucchini, find them quite tasteless, but this surely is a good way to bring the flavour out 🙂



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