A warm, savory casserole made with zucchini, tofu, crushed tomatoes, and a silky cashew cream for richness.

Yield: ~2-liter casserole, serves ~4 | Prep: 15 min | Cook: 25 min | Total: ~40 min

Ingredients

Casserole

• 1 kg (2.2 lb) zucchini
• 400 g (14 oz) natural tofu
• 8 dl (3⅓ cups) crushed tomatoes
• 1 dl (½ cup) water
• 2 medium onions
• 2 garlic cloves
• 2.5 tsp salt, or to taste
• 0.5 tsp dried oregano
• 0.5 tsp dried thyme
• 1 tsp dried basil
• 1 tsp honey

Cashew Cream

• 0.5 dl (3 tbsp) cashew nuts
• 1 dl (½ cup) water

Instructions

Prepare Vegetables

1. Wash the zucchini and cut into small cubes.
2. Chop the onions and finely press or mince the garlic.

Cook the Vegetables

3. Place the zucchini, onions, water, and garlic into a 3-liter casserole pot and cover with a lid.
4. Cook over low heat until the zucchini is al dente, stirring frequently at first until steam begins to release, then occasionally.

Add Sauce and Seasoning

5. Add the crushed tomatoes, tofu, salt, oregano, thyme, basil, and honey. Stir to combine.
6. Bring to a gentle simmer over low to medium heat and cook until the zucchini is tender.

Make the Cashew Cream

7. Blend the cashew nuts with the water until smooth and creamy.

Finish the Casserole

8. Stir the cashew cream into the casserole and simmer briefly.
9. Let cool slightly and serve, optionally with boiled potatoes.

Tips & Variations

• Replace tofu with 5 dl (2 cups) boiled chickpeas for a soy-free version.
• Add 1 tbsp tomato paste for a richer flavor.