Grilled Zucchini Rolls with Lemon-Tofu Cream

• 120 g trimmed raw zucchini — Raw zucchini
• 120 g extra-firm tofu, drained — Extra-firm tofu prepared with nigari
• 18 g roasted sesame tahini — Tahini from roasted sesame kernels
• 8 g fresh lemon juice — Fresh lemon juice
• 5 g fresh basil leaves — Fresh basil leaves
• 4 g extra-virgin olive oil — Extra-virgin olive oil
• 15 g potable water — Potable water
• 0.3 g fine salt — Fine salt

Method

1. 1Slice the zucchini ribbonsWash and dry the zucchini, then cut six broad lengthwise strips about 3 mm thick from the measured 120 g. Keep any narrow end strips to grill and serve alongside the rolls.Look for: The six broad strips are long enough to roll and have an even thickness.Safety: Use a sharp knife on a stable board; a mandoline must be used with its hand guard.
2. 2Dry the tofu and tear the basilDrain the tofu and press it gently between clean towels for 2 minutes. Pat it dry, crumble it, and tear the washed basil into small pieces.2 minLook for: The tofu has no surface puddles and the basil is clean and dry.Safety: Use plain tofu labeled ready to eat and keep it chilled before preparation; follow any package cook-before-eating directions first.
3. 3Grill the zucchiniHeat a ridged grill pan over medium-high heat for 2 minutes. Brush all zucchini strips with the 4 g olive oil and season with all salt. Grill in a single layer for 2 minutes per side, in two batches if needed.10 minLook for: The strips have brown grill lines and bend easily without breaking.Safety: Use tongs and keep the pan handle turned inward; reduce heat if the oil smokes.
4. 4Cool the grilled ribbonsLay the grilled strips flat on a clean plate and leave for 5 minutes. Blot surface moisture gently with a clean towel.5 minLook for: The strips are cool enough to handle and no longer release visible steam.Safety: Use a clean plate; do not stack hot strips where trapped steam makes them slippery.
5. 5Blend the lemon-tofu creamDuring the cooling time, blend the tofu, tahini, lemon juice, and all 15 g water in a small processor for 45 to 60 seconds, stopping once to scrape. Fold in the basil by hand.1 minLook for: The cream is smooth and thick enough to stay in a mound on a spoon.Safety: Stop and unplug the processor before scraping near the blade.
6. 6Fill, roll, and serveDivide the tofu cream among the six broad zucchini strips, leaving the last 1 cm of each strip bare. Roll gently from one short end and set seam-side down. Serve any excess cream and narrow grilled strips beside the six rolls.Look for: The rolls sit securely, with the soft cream enclosed and every measured component on the plate.Safety: Refrigerate until needed and within 2 hours of preparation.