How to make
I washed and cut the zucchini into circles. I arranged them in a tray with baking paper and drizzled the oil on top. I baked the zucchini in a high heated oven, until they were cooked.
I took out the zucchini in a bowl and seasoned them with salt, cayenne pepper, garlic, ginger, vinegar. I added the yogurt, the crumbled tofu and a little mustard.
I blended everything, until a smooth zucchini pate was obtained.
I served it sprinkled with chili flakes and leaves of fresh spearmint.
You can also use dill, if desired. Instead of spearmint.
If you don't like spicy food, just use sweet paprika.
This vegetable pate with tofu is an ideal spread that goes great with crackers or bruschetta.
