Baked zucchini sticks and aubergine tofu roulades


I gave up eating meat nearly 2,5 years ago and of course this has changed the way I cook. My husband still eats a little meat – so do our cats :-). But getting men to eat their vegetables isn’t an easy task anyway. I experiment and try out a lot. Although I eat tofu giving up meat doesn’t mean that I just exchange it for soya or wheat substitutes. That would be too boring. The Indian cuisine is a good example how varied and tasty cooking without meat can be.

Cooking without meat doesn’t necessarily mean more time, but a little more creativity and imagination at the beginning to get out of the “meat-potatoes-vegetable” routine. The rewards are tasty meals which one maybe wouldn’t have eaten otherwise.

Baked zucchini sticks

  • Preheat oven to 200°C (not fan-forced). Line a tray with baking paper.
  • Wash zucchini, pat dry with some kitchen paper and cut into thin sticks.
  • I blitzed a dry roll in my blender and mixed it with some parmesan cheese, salt and pepper. Ready-made breadcrumbs are fine too.
  • Beat an egg on a plate and coat the zucchinis on each side and then roll in the breadcrumbs. You can exchange the egg with soya or rice cream if you like as it is thicker than just plain soya milk and the breadcrumbs stick better.
  • Bake for approx. 30-35 minutes and flip over after 15 minutes.

Aubergine Tofu roulades

I ad-libbed these roulades. If I remember rightly a similar recipe on used zucchini, but I had already used these for the baked sticks. And I like aubergine.

  • Wash 2 aubergine, pat dry with some kitchen roll and cut into thin slices (about 0,5 mm thick). Liberally sprinkle salt onto both sides, lay across one another as you go along and set aside for 30 minutes.
  • Cut tofu into slices and marinade with soya sauce and a pinch of dried chilli flakes.
  • Wash salt off aubergines under running water and pat dry with some kitchen paper.
  • Fry until brown in a pan with some oil. Place onto a plate with kitchen roll to adsorb excess fat.
  • Fry tofu slices in same pan; you might need to add a little more oil. I added a generous splash of maple syrup onto the fried tofu slices and tossed them in the pan for a few seconds. I love the mix of sweet and savoury. Set pan aside to cool off.
  • Roll one piece of tofu into one piece of aubergine and fix with a cocktail stick.