Zucchini with tofu and rice filling recipe

Zucchini with Tofu and Rice Filling recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Zucchini with Tofu and Rice Filling is a delicious and healthy option for a satisfying meal. The zucchini acts as a vessel for a flavorful filling made with tofu and rice, seasoned with aromatic herbs and spices. It's a perfect dish for vegans and vegetarians, packed with protein and nutrients. The combination of zucchini, tofu, and rice creates a balance of textures and flavors that will leave you wanting more.

Keywords: zucchini, tofu, rice, filling, vegan

Zucchini with tofu and rice filling recipe details

Zucchini with tofu and rice filling recipe, recipe Rating: 4.7
Number of votes:121 

Ingredients

2	zucchini
4 tbsp	oil
200 g	long grain rice
½ tsp	turmeric
500 ml	vegetable stock
300 g	tomatoes
2	onions, finely chopped
2 clove(s)	garlic, finely chopped
500 g	tofu, minced
1 tsp	marjoram, dried
100 ml	red wine
	herb salt
1 pinch(es)	red pepper
1 pinch(es)	cinnamon powder
1 tbsp	butter or margarine
100 ml	single cream
100 g	Cheddar cheese, grated

Instructions

Halve the zucchini lengthwise, then scoop out the flesh, so that a shell of at least 0,5cm will remain. Bring salted water to the boil, add the zucchini halves and the flesh, cover and simmer over medium heat for approximately 5 minutes. With a skimmer take out the flesh of the zucchini and drain. Allow the zucchini halves to simmer for further 3 minutes, then drain as well.

Heat half of the oil in a saucepan and briskly sauté the rice with the turmeric and deglaze with 450ml of the vegetable stock. Cover and simmer over low heat for 25-30 minutes.

Preheat the oven to 200°C.

In a separate saucepan bring water to the boil, plunge the tomatoes for 30 seconds into the water, then remove the skin and cut the tomatoes in small pieces.

Heat the remaining oil in a large pan, sauté the onions and the garlic. Add the minced tofu, the tomatoes and the marjoram and sauté for a short time. Deglaze with the red wine and the remaining vegetable stock and allow the sauce to thicken while simmering over medium heat for approximately 8 minutes. Add the chopped zucchini flesh and season to taste with salt, red pepper and cinnamon.

Place the zucchini halves in a greased shallow casserole dish. Combine the rice with the sauce, and spoon the mixture into the zucchini halves.

Pour some single cream on top of each and sprinkle with cheese. Bake in the preheated oven for approximately 25 minutes.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a