I am lucky enough to have a mandolin slicer with julienne settings. If you don’t have access to one, then grating the zucchini would work just as well, or just substitute for a pasta of your choice. The raw zucchini pasta is quite nice, though. If you aren’t a big fan of tofu, heart of palm will work just as well.
Makes four servings.
2 zucchini squash
1 cup soy milk or other non-dairy milk
1/3 cup peanut butter
2 tsp curry powder
1 1/2 tsp garam masala
salt and pepper to taste
1 package extra firm tofu
2 tbsp hemp hearts
2 tbsp chia seeds
Grate zucchini or slice on a mandolin slicer with the julienne setting. Set aside in serving bowl.
In a small pot bring soy milk, peanut butter, curry powder, garam masala and salt and pepper to just before boiling. You’ll have to stir occasionally to prevent the peanut butter from sticking to the bottom.
Slice tofu into strips and warm in a pan until each side golden brown. A little olive oil or cooking spray might help if the tofu is starting to stick, but I find that in my ceramic pan I have no issues.
When sauce is just about boiling and everything is well combined pour it over the zucchini pasta and toss to coat. Stir in hemp hearts and chia seeds. Top with tofu and serve. Enjoy!