Zucchini, Tofu, and Carrot Bao Bun Filling Recipe - Forks Over Knives

Name: Zucchini, Tofu, and Carrot Bao Bun Filling Recipe - Forks Over Knives
Ingredients: 1 medium zucchini or other summer squash, finely shredded (2 cups); ¼ teaspoon sea salt; 1 14-oz. package extra-firm tofu, squeezed to remove liquid and coarsely crumbled; 3 scallions, finely chopped; 3 cloves garlic, minced; 1 medium carrot, finely julienned or shredded (½ cup); 1 tablespoon pure cane sugar; 1 tablespoon vegetarian oyster sauce or reduced-sodium soy sauce

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This luscious zucchini, tofu, and carrot filling is ideal for stuffing into Hannah Che’s homemade whole wheat vegan bao buns. Get the recipe!

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Ingredients

1 medium zucchini or other summer squash, finely shredded (2 cups)
¼ teaspoon sea salt
1 14-oz. package extra-firm tofu, squeezed to remove liquid and coarsely crumbled
3 scallions, finely chopped
3 cloves garlic, minced
1 medium carrot, finely julienned or shredded (½ cup)
1 tablespoon pure cane sugar
1 tablespoon vegetarian oyster sauce or reduced-sodium soy sauce