Soy strips with zucchini

Ingredients for 1 servings:

• 30 g soy shreds
• 100 ml vegetable stock
• 1 m.-large zucchini
• 1 garlic clove(s)
• 250 ml tomato(s), pureed
• 1 tsp pesto, green
• 1 tsp basil, dried
• 2 leaves of fresh basil
• n. B. Salt
• n. B. Pfeffer
• olive oil

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Bring the soy chunks to a boil in the vegetable broth and let them swell for 15-20 minutes (remove the pot from the heat). Cut the zucchini into medium-sized cubes. Roughly chop one garlic clove. Sauté the zucchini cubes in plenty of olive oil, then deglaze with the passata. Add the garlic cubes (do not fry them first). Stir in a teaspoon of green pesto and dried basil. Sauté until softened. Season with salt and pepper. Chop two leaves of fresh basil and add. Drain the soy chunks well and sauté in olive oil. Arrange on a plate and top with the zucchini.