Zucchini and Potato Gratin - Happy Belly After

Ingredients

• ⅔ cup olive oil
• one large handful of basil leaves
• one large handful baby spinach
• ½ cup blanched almond flour
• 2 tbsp nutritional yeast
• ½ tsp sea salt
• ½ block of extra firm tofu, (about 8 oz) crumbled
• 1 tbsp olive oil
• 1 tbsp vegan butter
• 2 tsp chorizo seasoning
• 1 tbsp tamari
• 5 medium zucchini, thinly sliced on a mandolin
• 10 small yukon gold potatoes, thinly sliced on a mandolin
• 3 scallions, finely chopped
• 4 cloves garlic, minced
• salt and pepper to taste
• 1 bottle of Miyoko’s liquid pizza mozzarella