Veggie, Tofu Slice

Creamy, and healthy savoury slice. You can add more, or less vegetables, tomatoes and broccoli go really well in this recipe!


  • 1 Tbsp, Olive Oil
  • 1 clove of Garlic
  • 200g, Eggplant
  • 2 tsps, Curry powder
  • 350g, Firm Tofu
  • 1 Cup of Almond milk (or other nut milk)
  • 5 Tbsps, Chickpea flour
  • 1 Tbsp, Nutritional yeast
  • 2 tsps, Mustard
  • 1 Brown Onion (medium size)
  • 200g Zucchini
  • 1½ cup, Kale
  • 2 tsps Salt
  • 2 tsps black pepper


  • Grater
  • Mixing bowl
  • Baking tray (25x25cm or similar)
  • Measuring utensils
  • Knife
  • Pan
  • Chopping board


  1. Preheat your oven to 180℃.
  2. Finely chop the garlic and onion.
  3. In a pan, on medium heat, add the oil and onion and sauté until transparent.
  4. Chop the kale into small pieces.
  5. Grate the zucchini and eggplant.
  6. Wrap the grated zucchini and eggplant in a cloth and squeeze to expel excess liquid.
  7. Add in the garlic, kale, grated eggplant and zucchini to the pan, season with salt and pepper and sauté until the zucchini and eggplant have softened.
  8. Remove from the heat and set aside.
  9. In a food processor, add the curry powder, salt, pepper, tofu, nut milk, nutritional yeast, flour and mustard and blend until smooth.
  10. Combine the mixture from the processor and the vegetable mixture and pour it into a greased oven tray.
  11. Bake for 50 minutes, until lightly browned on top and a skewer comes out clean.




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