Zucchini Tofu Slice

Loaded with vegetables, protein and calcium, this zucchini tofu slice is a satisfying option for recovery meals, lunchboxes or grab-and-go snacks between training sessions. The mix of eggs, tofu and cheese supports muscle recovery, while the veggies and fibre are great for gut health and help keep you full.

Ingredients

• 6 eggs
• 5 cups self-raising flour
• 2 zucchinis – grated
• 1 large onion – finely chopped
• 2 carrots – grated
• 1 cup frozen corn
• 6 – 8 flat mushrooms – sliced
• 300 g silken tofu – roughly chopped into small cubes
• 1 tbsp olive oil
• 1/4 cup vegetable oil
• 5 cups cheese

Method

1. Preheat oven to 180 degrees celsius.
2. Prepare the vegetables – finely dice the onion and slice the mushrooms.
3. Grate the zucchini and carrot and squeeze excess moisture out of the grated veg with some paper towel and discard liquid – this prevents the slice going soggy.
4. In a medium frypan, add 1 tbsp of olive oil and cook the mushrooms and onion on low heat until lightly golden.
5. Meanwhile, in a large mixing bowl, whisk together the eggs. Add flour, tofu and vegetable oil, and fold together until smooth-ish. Add the grated vegetables, corn, the cooked vegetables, plus the cheese (leaving some to sprinkle over the top) and stir.
6. Line a rectangular baking pan with baking paper and pour mixture in. Sprinkle over leftover cheese.
7. Bake for 30 minutes or until cheese is golden on top. Allow to cool then cut into smaller pieces.

Notes:

• The silked tofu adds extra protein and isn’t noticeable when blended through.
• Great as a protein lunchbox snack.

* Per serve