Creamy Zucchini Mash Vegan Recipe

Cauliflower mash is all the rage. It's great. I really like it. But, zucchini mash is even better. It's creamier and more similar to the texture of mashed potatoes. 

It's also a little easier to prepare. Zucchini cooks quicker. It's also less expensive. 

Ingredients
3 medium zucchinis
1/2 block medium tofu
1/2 cup frozen corn kernels
3 cloves garlic
1 jalapeno
1 habanero
3 tbls canola oil
1 tbl Italian seasoning
1 1/2 tbls salt
1 tsp black pepper

Instructions
In order to get a nice white color you'll want to steam the zucchini whole. You don't want to char any of the flesh because then you'll get a weird greenish/brownish color to your finished dish. 

Steam them in a bit of water with the skins on. 

When they're tender, slice in half and scoop out the 'meat' with a spoon. Reserve the empty skins. Slice them up into strip and season. They are tasty. 

Add the scooped out zucchini 'flesh' to a food processor. 

In a small microwave safe vessel add the garlic, itialian seasoning, black pepper and oil. Microwave for 1 minute. 

Add the mixture to the food processor with the zucchini in it. 

Put the frozen corn into the empty container from the garlic mix. We want to pick up the remainder of the flavors in there. Microwave 1 minute. Set aside. 

Add the tofu to the food processor. 

Puree everything until smooth. 

Stir in the jalapeno, habanero and corn. 

Add the salt. 

Stir. Taste. Adjust salt as needed. 

It will be somewhat loose. It will firm up in the fridge.

 Let cool in the fridge a few hours. 

I like it cold. 

If you want to serve it warm, you should swap out firm or extra firm tofu for your desired texture. 

If you're in the mood for rich, creamy mashed potatoes without all the carbs, butter etc., this vegan zucchini mash will definitely satisfy you!