Chop the broccoli head into florets. Cook broccoli in a steamer until is fork-tender. After that, slightly mash it.
Chop onion, red bell pepper and garlic in small pieces. Sauté them until onion is translucent and pepper is tender.
In a big bowl, add mashed broccoli, sauté veggies and shredded zucchini. Stir to combine.
In a different bowl mashed tofu until a ricotta cheese consistency, use a stick blender if necessary. Add mashed tofu to the big bowl.
Prepare the chickpea egg by whisking 2 tbsp of chickpea flour with 4 tbsp of water. Add salt, ground pepper and nutritional yeast. Add the chickpea egg to the big bowl and stir to combine.
Finally, add flour and stir again to get a smooth paste.
Heat a skillet and drizzle a tbsp of olive oil. Using your hands form the fritters and cook them in medium heat until golden brown.
Keep left-overs in the fridge in an airtight container for up to 5 days.
