Zucchini Slice

1-2 tbsp oil (for greasing)

2 large or 3 regular zucchini

½ brown onion

400g firm tofu

400g silken tofu

¾ cup chickpeas

½ cup nutritional yeast

2 tsps black pepper

2 tsps white pepper

1 tsps salt

2 tsps turmeric

¼ cup soy or almond milk

Preheat the oven to 190 degrees. Grease a medium-sized slice tin.

Grate the zucchini and onion, and set aside.*

Blend the remaining ingredients in a large food processor until a thick, dough-like paste.

Stir the veggies through the tofu mixture.

Using a cake spatula, scrape the mixture into the tin.

Bake for thirty minutes. Leave to cool before serving.

* Fry the zucchini and onion for ten minutes, prior to baking, in order to reduce the water content and make a firmer “quiche”. Personally, I prefer the moister texture of the unfried zucchini.