This bountiful casserole is an egg-free variation of the classic Jewish dish.
We made it with tofu, zucchini, potatoes, and za'atar seasoning — simple and delicious.
Shred the potatoes, zucchini, and carrots using a box grater. Then, squeeze the potatoes to remove excess water.
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Blitz rinsed tofu with the stock and nutritional yeast in a blender until smooth and creamy.
In a bowl, combine thyme, sumac flakes, sesame seeds, and ground cumin.
Next, incorporate the tofu purée, spice mix, chopped onions, oil, and starch into the grated vegetables. Then, season with salt and pepper to taste.
Transfer the kugel batter into a greased casserole dish and level it with a spatula.
Finally, bake the kugel for 1 hour at 200°C (390°F) in static mode.