Ingredients:
- 1 courgette
- 1 Tofu to taste
- Basil to taste
- Salt to taste Oil
Ingredients (filling):
- 2 tablespoons Mustard
- 1 tablespoon Vinegar to taste
- Soy sauce
- 1 Lemon juice
- Cherry tomatoes and mint
Procedure
- Cut the courgette into thin slices using a potato peeler or mandolin.
- Marinate them with salt, oil and the juice of a lemon. Let them rest for half an hour.
- For the tofu cream
- Put the cubed tofu block in the blender with the basil, a drop of soy sauce, a pinch of salt and blend until you get a smooth cream. If necessary, you can add a drizzle of oil. Transfer the cream into the pastry bag.
- Now prepare the garnish sauce. Mix the mustard with a drizzle of oil, a little salt and the vinegar. Mix until you get a nice, fairly fluid cream; here too, if necessary, you can add some oil.
- Spread some film and arrange the marinated zucchini on top. Place them with one side overlapping so that there are no holes. Make a strip of tofu on the zucchini, do it in the part closest to you. Now roll it up, helping yourself with the film and rolling the zucchini forward. And there you have it! Decorate with the mustard sauce and the cherry tomato cut into rounds and mint leaves.
Recipe created and made by Francis Basque
