10 - 12 quite large beet greens, preferably organic. If not, they should be very carefully rinsed
1 cup crumbled extra firm tofu
1/2 cup red wine
salt and pepper
red, white or cider vinegar
This is a match made in heaven.
Put the tofu crumbles in a pan. Add red wine, salt, pepper, some crushed garlic and vinegar (it's all to taste, no need to measure). Mix properly.
After making the tofu marinade, take your zucchini (if you have a whole one) and cut it in half from top to bottom. Take a small spoon and dig out the seeds. Cut it one more time from top to bottom, then slice it. Put the zucchini on an oven-proof plate with a tiny bit of oil and some pepper. Roast in oven until they look cooked. (10-15 minutes).
Take your baked zucchini and put it in the marinated tofu with some crushed walnuts and pumpkin seeds. Fry for a couple of minutes.
Take a small amount of tofu mix and put it in the middle of a leaf, fold together and secure it with a toothpick.
I suggest you make a test-leaf to find a good folding pattern.
Serve right away or keep them in the fridge.