Courgette Spaghetti with Mediterranean Tofu Mousse

Every place can hide pleasant discoveries in its folds.
After almost a month of moving house, I am taking my first steps through the streets of this inner suburb, discovering with great joy corners I didn't know. Finding new small producers who grow food naturally has always been a great passion of mine, and one of the reasons that at some point led me to create Cookeneim.
That is what happened a couple of days ago when, after half an hour's walk under the blazing sun, I came across the wonders of the @biorganicmestre vegetable garden. Vegetables and herbs grown simply and naturally, which give recipes an unmistakable flavour and aroma.
What an incredible gift, to eat vegetables that have never slept in a fridge, going from the plant to the plate in a few hours!
So I stocked up on tomatoes and courgettes of all sizes and colours, which are the stars of my table these days.
The courgette spaghetti I am sharing today is one of the dishes I created with the vegetables from this little urban garden. A garden that makes me dream of ever new ways to support small farms and, why not, these acts of green resistance hiding, like breaths of fresh air, in the folds of our suburbs.

6 medium courgettes (4 green and 2 yellow)
300 g silken tofu
15 sun-dried tomatoes in oil
20 sage leaves
1 teaspoon oregano
1 tablespoon salted capers
pumpkin seeds
extra virgin olive oil, salt and pepper

For this dish you need a spiralizer (manual or electric). If you don't have one and still want to try it, grate the courgettes on the large holes of a grater, or shave them into ribbons with a vegetable peeler. The look will change, but not the taste.

Wash the courgettes and spiralize them. Wash the sage.
Soak the capers in lukewarm water in a small bowl for half an hour.

Blend the sun-dried tomatoes and 8 sage leaves with half a tablespoon of the desalted capers and the oregano. If needed, add 1 tablespoon of olive oil to loosen the sauce. Transfer the tomato pesto to a tall jug, fold in the silken tofu with a fork, then blend with a hand blender until light and foamy.
Chop the remaining capers.
Divide the courgette spaghetti among the plates, top each with some of the mousse and finish with pumpkin seeds, sage leaves and a few chopped capers.

It is delicious served cold: a fresh break from the scorching heat of summer.