Another one from Leah Leneman’s ‘Soya foods cookery’. But I changed it a little bit:
Instead of plain tofu, I mixed it with 1 tsp mustard, 1 tsp soy-sauce and a few drops of soy-milk.
Like this it has some more flavour and very important: the dish becomes less dry.
This dish also reminds me a little bit of the ‘courgette delight’ from La Dolce Vegan’. But with this one you don’t need a faux cheese.