For the crust:
For the tofu ricotta:
Drain the water from the tofu package, break it with your hands, and blend with lemon juice, yeast, and salt until smooth.
For the dough, mix water and yeast, and allow to set for 4 minutes. Mix flour and salt, and add the water with yeast, knead until obtaining a smooth dough for around 8 minutes. Transfer to a bowl with olive oil and cover with plastic wrap. Allow to set until it doubles its size.
Preheat the oven to 480°F.
Put the zucchinis, onion, olive oil, and salt in an oven tray, making sure to cover everything with oil. Bake for around 15 minutes, until golden.
After the leavening time, roll out the dough using a rolling pin until covering the entire baking tray, and brush with some palm syrup. Cover with the tofu ricotta, zucchinis, and strawberries, then bake at maximum temperature for 15 to 20 minutes, until the dough is golden.
Decorate with fresh mint leaves before serving.
