1 onion, diced
1 garlic clove, crushed
2 zucchinis, grated
2 carrots, grated
1 cup kale, chopped
2 teaspoons curry powder
350g extra firm tofu
200ml soy milk
1 tablespoon nutritional yeast
2 tablespoons gluten free flour
2 teaspoons dijon mustard
Preheat oven to 180 degrees Celsius.
In a fry pan on medium to high heat, add a splash of water and onion and saute until transparent.
Wrap the grated zucchini in a cloth and squeeze hard to discard the excess liquid.
Add in the garlic, kale and grated zucchini and carrot, saute until the zucchini has softened. Remove from the heat and set aside.
In a food processor, add the curry powder, salt, pepper, tofu, soy milk, nutritional yeast, flour and mustard and blend until smooth.Combine the creamy mixture from the processor and the zucchini mixture and pour into a tin lined with baking paper.
Bake for 50 minutes to 1 hour until lightly browned on top and a skewer comes out clean.
Allow to cool and put in the fridge until needed.