- Wash and grate the zucchini (or, courgette) either with the large grating attachment of a food processor or with a box grater by hand. Place it in a colander over a bowl, mix through some salt and leave to the side to drain for 10 minutes. The zucchini will release quite a lot of liquid.
- Meanwhile line a 23 cm / 9 inch springform tin with greaseproof paper. A quick and easy way to do this is to take a sheet of greaseproof paper and scrunch it up into a ball, then spread it out again flat, and you will find that it is easy to push it into the pan (it doesn’t matter if you have some folds in it).
- Halve and slice the red onions thinly, and using a heavy-based non-stick frying pan, sauté them over a medium heat until soft and translucent, adding a little water in necessary to stop them from sticking.
- Wrap the grated zucchini in a clean tea towel, and squeeze to remove as much liquid as possible.
- In a large bowl, mix together the onions, zucchini, and Ras el Hanout. Roughly crumble the tofu and mix in well. Season to taste with salt and pepper.
- Preheat the oven to 180 C / 350 F / 160 C Fan.
- Now working quickly, brush each sheet of filo pastry with a little extra virgin olive oil and place them into the lined tin one after the other, slightly staggered, so that the entire pan is filled. Allow the excess pastry to hang over the sides of the pan.
- Add the filling to the pan, smoothing the surface with the back of the spoon. Then fold the overhanging pastry loosely over the edge of the filling, to make a pretty border.
- Bake in the oven for 25 minutes until the pastry is golden brown. Allow to rest for 5 minutes, then carefully remove the side of the tin, and place back in the oven for 5-10 minutes to brown the sides of the pie a little.
- Serve warm or cold.
Please note that Filo pastry would fall into the 'amber' category i.e., may be used little and not too often.