/2 tetra pack of firm tofu blended with ½ cup nondairy milk and juice of 1 lemon
tsp cumin seeds, toasted and then ground to a coarse powder
Heat the oil and add the mustard seeds. When they crackle, add the red chilli flakes and ginger, stir to mix, then add the zucchini and salt to taste.
Cook the zucchini, stirring frequently, until it is fairly soft.
Turn off the heat and let the zucchini cool. Mix with the tofu yogurt.
Sprinkle the cumin powder and mix. Check salt.