- 6 large courgettes
- 500g (3.33 cups) firm tofu, cubed
- 500g (2 cups) light cream cheese
- 1 small bunch flat-leaf parsley, chopped
- 3 tbsp hot water
- 2 tbsp olive oil, plus extra, for greasing and drizzling
- 1 large leek, thinly sliced, washed, and drained
- 2 garlic cloves, minced
- 100g (1 cup) cheddar, grated
- mint leaves, to garnish
- freshly ground black pepper
Preheat the oven to 190°C (170° fan) | 375F | gas 5.
Using a mandolin set to a thin setting, cut strips of the courgette, lengthways, approximately 0.25 cm | 0.125″ thick. Arrange on a large tray lined with kitchen paper and season with salt and pepper.
Place the tofu cubes in a food processor and pulse a few times until crumbly in texture. Tip out into a bowl and season with salt and pepper.
Wipe the bowl of the processor clean before adding the cream cheese, parsley, hot water and some salt and pepper to taste. Pulse until smooth and thoroughly combined before setting aside.
Heat the olive oil in a large sauté pan set over a moderate heat until hot. Add the leek, and a pinch of salt, and sweat for 5-6 minutes until softened.
Add the garlic and cook for a further minute before stirring in the crumbled tofu. Continue to cook for another 3-4 minutes and then set aside.
Grease a rectangular baking dish with some olive oil. Line the base with a layer of courgette strips. Top with the tofu and leek mixture and then a thin layer of the cream cheese mixture. Make sure to season between the individual layers.
Repeat this sequence of layering courgette, then tofu mixture and then cream cheese, until you finish with a final layer of courgette on top; overlap or cut the slices of courgette to fit as needed.
Sprinkle the cheddar on top, as well as some more salt and pepper. Drizzle with a little olive oil and cover the dish with aluminium foil.
Bake for 40 minutes, remove the foil and then bake for a further 15-20 until golden on top.
Remove to a wire rack and leave to stand briefly before serving with a garnish of mint leaves.