Creamy Beetroot & Onion Tofu With Zucchini

Ingredients

Metric


300 g ~ 2 small zucchini
200 g cooked beetroot
120 g cooked onions | how-to
30 ml milk | soy, oat or cashew
½ tsp garlic powder
½ tsp salt

Optional Garnish:
15 g pumpkin seeds
ground black pepper for taste


US


10 oz ~ 2 small zucchini
7 oz cooked beetroot
4 oz cooked onions | how-to
2 tbsp milk | soy, oat or cashew
½ tsp garlic powder
½ tsp salt

Optional Garnish:
2 tbsp pumpkin seeds
ground black pepper for taste


MAKES2 portions
PREP TIME10 minutes
COOKING TIME10 minutes
TOTAL TIME20 minutes
Steps
1Cut zucchinis into bite-sized pieces. Add to a lightly oiled frying pan, preferably cast iron. Set heat to medium-high (induction #6).
2Season for taste and fry for 5 minutes on each side or until golden brown.
3In the meantime, make the creamy tofu. Add cooked beetroot, cooked onions, milk, garlic powder and salt to a blender (large cup).

Vitamin E Boost: Add 30 g (~ 1 oz) of sunflower seeds and blend again until smooth.
4Blend until smooth ~ 60 seconds.
5Add tofu.
6Blend again until smooth ~ 60 seconds.

Protein Boost: Add 30 g (2 tbsp) of almond protein powder and 30 ml (2 tbsp) more milk then blend again until smooth ~ 60 seconds.
7Split into two portions and spread the cream tofu on top of plates using a spoon or a spatula.
8Top with fried zucchini.
9Garnish with roasted pumpkin seeds and sprinkle with ground black pepper for taste.
Nutritional Info
Makes 2 portions
320 Calories per portion
23g protein
25g carbohydrates
7g fiber
15g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, A, C, K
High in Omega 3 & 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
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