Zucchini shredded tofu enchilada bake



Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0


  • 4 large zucchini sliced lengthways into thin strips 
  • 1 heaped tbsp nutritional yeast 
  • garlic salt 
  • olive oil 
  • 2-3 cups grated tofu 
  • 1 cup canned chickpeas, drained 
  • olive oil 
  • 1 heaped tbsp Mexican fajita spice mix or Mexican spice mix 
  • Salt and pepper to taste 
  • 2 cups tomato sauce 
  • 1/4 cup harissa paste from Pesto Princess
  • 1 packet of Pesto princess tomato sauce 
  • 2-3 cups shredded vegan mozzarella 
  • 3/4 cup vegan cream cheese mixed with 1/4 cup pesto basil lemon pesto from pesto Princess 
  • More Vegan cream cheese to top 
  • extra Harissa paste to serve 
  • basil lime pesto to serve  
  • sliced jalapeños to serve 
  • fresh basil or cilantro to serve  


  1. Preheat the oven to 180 degrees Celsius. 
  2. Add the washed and sliced zucchini to a parchment paper-lined tray and drizzle with olive oil, garlic salt, and nutritional yeast. 
  3. Add the grated tofu and the chickpeas to a parchment paper lined pan, and drizzle with olive oil, Mexican spice mix, salt, and pepper. Mix well and bake for 20-25 minutes. 
  4. Bake the zucchini for 25 minutes or so until golden, remove to cool. 
  5. Add the harissa to the baking tray of choice, then 1/2 cup of the tomato sauce, and baked zucchini slices layered nicely next to one another, then add the shredded tofu and chickpeas, dollops of cream cheese, and vegan cheddar cheese. Repeat the layers until done, then lastly top with dollops of the cream cheese & vegan cheddar cheese. 
  6. Bake for 25-30 minutes until golden, lastly add the harissa paste, more cream cheese, jalapeño slices and fresh herbs.