Ingredients
- ¼ cup small diced zucchini
- 10 oz super dense tofu (can substitute with pressed extra firm tofu)
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp black pepper
- 20 zucchini slices (1/4-inch thick medallions)
- ¼ cup potato starch
- ¼ cup JUST Egg
- ½ tsp sea salt
- 2 tbsp vegetable oil
Recipe
- Mix together the small diced zucchini, super firm tofu, soy sauce, sesame oil, and black pepper.
- Get your non-stick skillet ready by adding a little vegetable oil over medium-high heat.
- Take about 1 tablespoon of the tofu mixture and press it firmly on top of a zucchini medallion. You can flatten it out a bit to prevent the mixture from falling apart. Add a little salt and pepper to the JUST Egg.
- Coat the zucchini + tofu mixture with potato starch and then dip it into the JUST Egg, right before adding to your skillet, medallion side down.
- Cook for about 1 to 2 minutes (or until the bottoms are golden brown) and then flip.
- Cover the pan with a lid for about 2 minutes.
- Serve with dipping sauce or by themselves. Store in an airtight container in the refrigerator for up to three days.
