This idea came to me while preparing tuna-stuffed zucchini: I had a vegetarian guest, so I needed an alternative version. Smoked tofu seemed like a great substitute…
To distinguish my veggie zucchinis from the others, I decided to cut them in a different way. It worked out well, as this method showcases the filling more, and those little cubes of tofu look quite nice.
The trick to making them even prettier and a bit crispy is to coat the tofu cubes in rice flour before pan-frying them.
One final note: I added grated cheese, but you can skip it for a fully vegan dish, using vegan « cheese » or nothing at all.
Recipe
Smoked tofu-stuffed round zucchini
Servings 4 persons
Equipment
- 1 frying pan
- 1 oven
Ingredients
- 4 rond zucchini
- 1 onion
- 400 g smoked tofu
- 200 g tomato purée
- 40 g grated cheese optionnal
- oil
- 1 tablespoon rice flour
- salt and pepper
Instructions
- Cut the zucchini in half horizontally (You can also cut the top off traditionally, keeping the zucchini whole. See our article on How to Stuff Round Zucchini). Hollow them out, leaving about 1 cm of flesh around the edge. Chop the scooped-out flesh to use in the filling.
- Dice the smoked tofu, coat the cubes in rice flour, and fry them in a little oil until they are crispy. Set aside.
- Peel and chop the onion, then sauté it in a bit of oil. Add the tomato purée, and season with salt and pepper.
- Add the chopped zucchini flesh. Cook until the water from the zucchinis has evaporated.
- Remove from heat and add the smoked tofu cubes (reserve a few for garnish).
- Stuff the zucchinis with this mixture.
- Place the stuffed zucchinis in an oven dish, sprinkle with grated cheese (or breadcrumbs). Add one or two tofu cubes on top for decoration.
- Bake for 30 minutes at 200°C.