Charred Courgettes with Lemon Tofu Cream Cheese (Vegan)
These Charred Courgettes with Lemon Tofu Cream Cheese are the perfect plant-based and high-protein summery sharing dish. It works well as a side or an appetiser with breads and crackers.
This is another great spread and veggie topper that is so good for summer (try out my Herby Tofu Cream Cheese with Fresh Tomatoes for another great option) – there is something so satisfying about having a base of creamy spread and something fresh and vibrant on top. I love to mop this up with some toasted sourdough or crackers, but it’s also great served alongside other salads or BBQs. This recipe focuses on fresh summery produce like courgettes and lemon and it honestly tastes like summer.
Why will I love this?
This is so good:
- Vibrant, fresh and summery
- Focuses on courgettes which are in season
- With lots of lemon throughout
- Pops of pomegranate for fruitiness
- The base is a high protein tofu cream cheese
- Naturally nut-free
- Plant-based, egg-free and dairy-free
- Gluten-free
- Easy to make in a few steps
- A good source of fibre
- Both components can be made ahead of time
- Keeps well in the fridge for a few days
- Great for BBQs or picnics
- Enjoy as part of a spread of smaller plates
- Great as an appetiser
- Plate it up sharing style
- Or you can serve it on breads/toasts
- Everyone will love it
If you already love the sound of this recipe, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the tofu cream cheese:
- Extra-firm tofu: pat it dry and then tear up to make the base of this high protein dip.
- Nutritional yeast: for cheesiness to make it cream cheese.
- Extra virgin olive oil: for lots of flavour, use a good quality oil.
- Tahini: runny and smooth is best.
- Roasted garlic paste: this adds so much flavour. You can also roast some garlic and use a roasted garlic clove. If you like fresh raw garlic, you can use this, too, but the flavour is much stronger and not as sweet.
- White miso paste: for umami richness of flavour and fermented gut health benefits.
- Lemon: the zest and juice add lots of flavour.
- Dairy-free milk: to thin out the spread. I use soya milk as it’s naturally high in protein and is unsweetened.
As for the courgettes:
- Courgettes: these are so good right now.
- Olive oil: or tour preferred cooking oil.
- Lemon: the zest.
- Sesame seeds: for some texture on top.
- Pomegranate: these add a great pop of colour.
- Freh mint: for some flavour on top.
- Toasted bread: or pittas, crackers or your favourite crunchy items to mop up the spread.
Is this gluten-free and nut-free?
This is naturally gluten-free and nut-free, just check what you serve it with.
How do I make this?
This is ready in a few steps:
- Add the cream cheese ingredients to a blender: and process until thick and creamy.
- Allow to firm up in the fridge: or keep in a sealed container for 2-3 days until needed.
- Heat the olive oil in a large pan and fry off the courgettes: until charring.
- Add the lemon zest: and toss well.
- Spread the tofu cream cheese on a plate: and top with the charred courgettes and other toppings.
How long will it last?
Once plated up, eat within a few hours. Or, keep the cream cheese and courgettes in separate containers in the fridge for 2-3 days.
What other recipes can I try?
For more summery spreads:
- Tomato Salad with Herby Tofu Cream Cheese
- Tofu Cream Cheese Tomato Toasts
- Sticky Tofu Sweet Potato Hummus Bowls
- Spiced Roasted Sweet Potato Bean Hummus Bowls
- Spring Potato Chickpea Salad with Herby Hummus
Charred Courgettes with Lemon Tofu Cream Cheese (Vegan)
These Charred Courgettes with Lemon Tofu Cream Cheese are the perfect plant-based and high-protein summery sharing dish. It works well as a side or an appetiser with breads and crackers.
Ingredients
For the Tofu Cream Cheese:
- 280g extra-firm tofu
- 2 tbsp nutritional yeast
- 2 tbsp extra virgin olive oil, plus extra to serve
- 1 tbsp runny, smooth tahini
- 1 tsp roasted garlic paste or dried garlic powder
- 1 tsp white miso paste
- ½ lemon, juiced and zested
- 2-4 tbsp dairy-free milk
For the Courgettes:
- 4 medium-sized courgettes
- 2 tbsp olive oil
- ½ lemon, zested
- 1 tbsp sesame seeds
- Pomegranate
- Fresh mint
- Toasted bread, pitta etc
Instructions
- Start by making the cream cheese. Drain the tofu and pat it dry before tearing apart into small chunks and adding to blender with the rest of the ingredients (start with 2 tbsp of milk) and blend until smooth. Stop to scrape down the sides as necessary and add more milk to make a smooth texture.
- Transfer the cream cheese to a bowl and place in the fridge to firm up. Or, place in a sealed container and keep in the fridge for 3-5 days.
- Chop the courgettes into chunks. Heat a large non-stick pan with the olive oil and once hot, add in the courgettes and a good pinch of salt. Fry off for 8-10 minutes, turning over regularly until they are evenly charred.
- Remove the courgettes from the pan and place on some kitchen towel to soak up any excess oil. Add the courgettes to a bowl, add on the lemon zest and toss.
- To plate up, spread the tofu cream cheese on a plate or two and top with the courgettes. Decorate with some sesame seeds, pomegranate, fresh mint and some black pepper. Enjoy straight with some toasted breads or pittas.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Charred Courgettes with Lemon Tofu Cream Cheese so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest so please say hello!
With courgette love x
Skip to Recipe