Summer vegetables with whipped tofu

Bright tomatoes paired with creamy tofu is perfect on a hot summery day, and comes with loads of nutrients!

When I lived in Finland I would not think twice about turning on the oven and baking a cake in summer. But Berlin summers can heat up our flat so much that we hesitate even toasting a piece of bread as to not make it any warmer.

Thus my repertoire of cold main dishes grows year by year. This summer's additions were Vietnamese glass noodle salad as well as this amazing (room-temperature!) whipped tofu with roasted tomatoes by @sepps on Instagram.

In the original recipe the vegetables are roasted in the oven – I used a big frying pan with a lid to avoid turning on the oven.

Roasted tomatoes and zucchini

Serves 2

ca. 450 g cherry tomatoes

1 small zucchini, cubed (150-200 g)

1 crushed garlic clove

Olive oli

Salt

Pepper

ca. 1 tbsp Balsamic vinegar
Basil leaves – optional

Whipped Tofu

400 g firm tofu (I mix smoked and natural tofu)

150 ml plant milk 
50 g raw cashews

juice of 1 lemon
2 tbsp nutritional yeast
pinch salt
good drizzle olive oil

Slosh olive oil into a big pan that will easily fit all the tomatoes. Place the tomatoes in the pan, cover with a lid, and let stew on low-to-medium heat for about 15-20 minutes. 

Add garlic and zucchini, sprinkle with salt and pepper. Let simmer for another 10-15 minutes. The tomatoes will start to shrink or start to tear when they're done.

While the vegetables simmer, combine all the ingredients for the whipped tofu in a blender or in a dish suitable for your hand-held blender (like a big measuring jug). Blend until smooth.

Spread whipped tofu on your plate, spoon the veg over the paste (including ALL the broth!) and top off with fresh basil, roasted seeds or vegan parmesan. Serve with fresh bread, if possible.

The recipe is edited with my own measurements, but credit absolutely goes to Giuseppe Federici / @sepps who's IG Reel made this dish irresistable!