Minty Zucchini Bites

I’ve had a lot of people ask me why the blog is called myFridgie. Well, there are two main reasons: firstly, because it sounds adorable ( always a big plus in my book ), and secondly, because when I began creating my own recipes, the ingredients in my fridge were my inspiration. There are so many beautiful, and creative vegan dishes out there, but many times I found them to be too complex, with too many ingredients, some of them “exotic”, which meant stopping in countless shops before finding what I needed. Shopping for food almost always turned into a time intensive, and costly scavenger hunt. Cooking just wasn’t fun anymore. What I enjoy most is simple, inexpensive food. I’m sharing this little story with you because these zucchini bites take me back to a time in my life when cooking was all about getting creative with the ingredients I had lying around my kitchen. Don’t get me wrong, I LOVE coming up with recipes that impress, but simple is great too. 🙂 zucchini_bites For this recipe, I used some stuff I had handy – tomatoes, tofu, zucchini, and mint. The great thing here is that you can replace pretty much all of these ingredients with what you have stocked at home. For example, you can substitute the mint with basil, the zucchini with aubergine, and the tofu with tempeh. zucchini_bites

I made these little zucchini bites for brunch the other day, but they also make a great starter! Here’s how you go about making them: 

Minty Zucchini Bites

Serves 2
Print

Total Time
1 hr

Total Time
1 hr

Ingredients
  1. 1 zucchini
  2. 2 tomatoes
  3. mint infused olive oil
  4. 100g tofu
  5. dash of soy sauce
  6. 1 tbsp agave syrup
Instructions
  1. In a bowl, mix some soy sauce with agave syrup. Cut the tofu into small slices, and let it marinate in the soy sauce for half an hour or more.
  2. Cut the tomatoes and the zucchini into thin slices. Fry the zucchini in a pan with a bit of oil until golden brown.
  3. When you’ve got all the components ready, build your zucchini bites on a bed of lettuce – zucchini, tofu, tomato, zucchini.
  4. Sprinkle with mint infused olive oil ( to make this I cut up some mint leaves and stuck them in a small bottle of olive oil. You should leave it sit for at least 1 hour. The more the mint sits inside the oil, the more flavourful it will be. You can also add more mint leaves to speed up the process).
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Enjoy!