Weather outside made me go swimming. As we all know, water boosts the appetite, so I came back home dreaming about a true summer dish on my plate. I went to my local groceries in order to fill my fridge with some fresh greens.
I didn’t have to think long; my dinner choice was immediate: letcho. Tasty, full of flavor and vitamins, just the best for this season. Zucchinis are never tastier than in the summer, and their price speak for themselves: buy me!
What is more, such a dish, paired with groats or rice, can be easily packed and taken to school or job. Zucchini is low in calories, but full of nutrients: potassium, iron, magnesium, vitamin A, C, K, PP, B1 and beta-carotene. It helps to decrease the acidity of the body and is a first recommended vegetable for munchkins. 100 g of zucchini contains 2,8 g of protein, and only 27 kcal, which makes it perfect for all on the diet. But, let’s be real 😉 Plant-based diet is good in every aspect and I don’t know a single person who would count calories on that lifestyle. Heaven on Earth, isn’t it? :>
Letcho that I present today is a typically summer variation about the Hungarian specialty; lighter and faster to make, imho.
❤️3 green zucchinis
❤️1 yellow zucchini
❤️2 cloves of garlic
❤️1 large tomato
❤️1/2 red bell pepper
❤️180g tofu (plain)
❤️1/2 glass soy milk
❤️2 large mushrooms
❤️1 glass home-made stock (you can use a stock cube)
❤️3 tbs sesame oil
Herbs and spices:
❤️Thyme, basil, parsley, coriander, Himalayan salt, pepper
❤️2 tbs soy sauce
❤️Pinch of chili
❤️1 tsp pine buds syrup
Heat the oil in a heavy-bottomed pan.
Chop the onion, slice the garlic and sear until golden-brown.
Slice the mushrooms and add to the onion.
Sear for 5 minutes, stir constantly.
Slice the pepper and add it to the pan; sear for 2 minutes.
In the meantime, dice zucchinis and tomatoes. Add to the pan and cover everything with home-made stock. Stir and add spices (ca. 1 tbs of each).
Cook until the zucchini softens. Add soy milk and stir.
Dice the tofu in larger cubes. Mix marinade ingredients in the bowl and marinade the tofu for at least 10 minutes.
Sear the tofu until brown.
Add to letcho.
Serve with brown rice.