Pesto Veggie & Tofu Bowl w Herbed Yoghurt

This is a bowl of nourishing familiar comfort. Basil pesto is folded through silky zucchini, tender tofu and crispy potatoes then topped with a herby tzatziki-like dip. It's warming, rich and truly reminiscent of a warm hug. I hope you like it!

INGREDIENTS

Zucchini & Tofu

• drizzle of olive oil
• knob of vegan butter
• 2 large zucchinis, thinly sliced (using a mandolin / box grater)
• 350g firm tofu, drained, pressed dry & sliced into bite-sized pieces
• splash white wine vinegar
• 2 tbsp vegan basil pesto

Pesto Potatoes

• 500g potatoes, chopped into bite-sized pieces
• glug of sunflower oil
• large knob of vegan butter
• 1-2 tbsp vegan basil pesto
• pinch of salt

Herbed Yoghurt

• 3/4 cup (150g) greek style coconut yoghurt, or similar
• 1 lebanese cucumber, finely grated & squeezed of excess moisture
• drizzle garlic olive oil (or swap for olive oil)
• small handful mint, chopped very small
• tiny handful parsley, chopped very small
• tiny handful dill, chopped very small
• squeeze of lemon juice
• pinch of salt

METHOD

1. For the Zucchini & Tofu heat the olive oil and vegan butter in a medium frypan. Once melted add the finely sliced zucchini and turn the heat to medium. Stir occasionally until softened but still vibrant in colour. Add the tofu pieces and continue cooking – stirring occasionally – until the zucchini is tender (we're not aiming for crispy tofu). Add a small splash of white wine vinegar to the pan to season and lightly toss the ingredients as the excess moisture evaporates. Stir through the pesto, turn off the heat & set aside.
2. For the Pesto Potatoes boil the potato chunks until tender (are starting to break apart). Drain and let steam dry for a couple of minutes. Heat a glug of sunflower oil and knob of vegan butter in a large frypan. Once melted topple in the boiled potatoes. Leave them for a minute, then using a potato masher press down lightly on half the potato pieces to create a "smashed" potato effect. Occasionally toss the potatoes, adding more vegan butter as needed until they're starting to turn golden brown. Once satisfied with their level of crunch take off the heat, season with salt and stir through the pesto (starting with 1 tbsp) until lightly coated.
3. For the Herbed Yoghurt, simply place all the ingredients in a medium bowl and stir well to combine. Refrigerate until needed.
4. Serve the Zucchini & Tofu and Pesto Potatoes together with a generous dollop of the Herbed Yoghurt and enjoy.