In a blender, combine the extra-firm tofu, roasted garlic paste, miso paste, nutritional yeast, tahini, lemon zest and juice, and a splash of dairy-free milk. Blend until the mixture is creamy.
Fry the courgettes in a pan until they develop a nice char.
Mix in some lemon zest with the charred courgettes.
Serve the charred courgettes on a bed of the creamy tofu mixture.
