Zucchini casserole

Ingredients for 4 servings:

• 200 g tofu, plain
• 125 ml soy sauce (tamari)
• 125 ml Balsamic vinegar Modena
• 160 g brown rice (1 cup)
• ½ tsp turmeric
• 2 cups water
• 350 g zucchini, coarsely grated
• 1 tbsp coriander
• 1 tbsp cumin, ground
• 1 tsp blue clover
• 3 red chili peppers, ground
• 1 tsp ground cinnamon
• ½ onion(s), finely diced
• 300 g pineapple, freshly diced
• 100 g coconut, grated
• Salt
• 1 pinch(s) of sugar
• 500 ml water
• 300 g chickpeas, roasted, ground
• Fat, for four 1 l ovenproof bowls

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

gluten-free, egg-free, cow’s milk-free, vegan

4 servings: 1-liter ovenproof bowls with lids. Finely dice the tofu and cover with equal amounts of tamari and balsamic vinegar. Let it simmer for about 30 minutes. Add the brown rice and turmeric to 2 cups of boiling water, reduce the heat to low, simmer for about 35 minutes, and then let it simmer for 10 minutes. Combine both ingredients in a large bowl. Grate the zucchini over the tofu, add the spices and sugar, as well as the onion, pineapple, and coconut. Mix well. Add the water and season generously with salt. Then add the chickpea flour. Mix everything well and divide it between the four greased ovenproof bowls. Smooth the surface, close the lid, and place in a cold oven at about 140°C for about 60 minutes. My own recipe.