Some days just need a more substantial breakfast. Or maybe it’s brunch. No wait—you’ve been working hard all day, what you really need is a special dinner. Whenever you decide to serve it, you’ll enjoy this lovely meal.
1 TBLSP olive oil
¼ onion, chopped
¼ zucchini or summer squash (or a mix), sliced into half-moons or other bite-sized shape
1 clove garlic, minced
½ inch fresh ginger, peeled and minced or grated
5 olives, diced (I mixed both Kalamata and green olives)
3 oz. (about 1/3 package) of silken tofu
2 teaspoons nutritional yeast
4 teaspoons almond milk
Dash of turmeric
Pinch of kala namak (black salt) (optional—adds an eggy taste)
1 ¼ TBLSP chickpea flour (or other flour of your choosing)
1 teaspoon arrowroot
Salt and pepper to taste
Preheat the oven to 350 degrees Fahrenheit.
- Warm the olive oil in an oven-proof saucepan over medium heat. Sauté the onions and zucchini in there for 5 minutes, until soft.
- Add the garlic, ginger, and olives and continue to cook for another minute, stirring frequently.
- Meanwhile, blend the tofu, nutritional yeast, almond milk, turmeric, and kala namak until it’s smooth. Then add the flour, arrowroot, and salt and pepper, and whirl it until just barely mixed in.
- Distribute the zucchini and onions evenly over the bottom of the saucepan. Then pour the tofu mixture over it, spreading it to make sure it covers all those tasty bits.
- Cook the little guy.
- You can cook it on the stove top for 15 minutes on medium heat, flipping, and cooking the other side for another 15 minutes.
- You can put it in the oven and bake it for 30 minutes. I like this method because the flipping can go badly, and this is more traditional anyway.
Serve immediately. I like to garnish with fruit, but you could add toast, a green salad (for brunch), or cashew cheese with it.