Tofu Stuffed Zucchini Recipes

VEGAN TOFU STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 400° F.
• In a medium non stick frying pan heat 2 tbsp water.
• Cook garlic, onions & bell pepper about 3 minutes.
• Crumble in tofu then add seasonings & salsa. Add extra 1/4 tsp cayenne for a little kick. Cook about 8-10 minutes.
• Slice the stem end off the zucchini and cut in half lengthwise. Using a spoon scoop out the inside to create a bowl shape.
• Place the zucchini on a baking sheet and scoop with filling.
• Bake 25-30 minutes.
• After baking sprinkle with nutritional yeast and fresh cilantro.
• Serve with salsa (optional).

TOFU STUFFED ZUCCHINI

Steps:

• In a Dutch oven parboil the zucchini for 10 minutes in boiling water.
• Remove from the pot and cool.
• Cut zucchini and half lengthwise and trim the bottoms so they lie flat.
• Scoop out the insides and salt lightly.
• Chop zucchini pulp, onion and tomatoes.
• Set aside.
• In a 1-quart saucepan heat 1 tablespoon oil.
• Add flour and cook, stirring, for about 5 minutes.
• Add the tofu and cook, stirring until thick.
• Preheat oven to 350 F degrees.
• In a skillet, heat 1 tablespoon oil and sauté the zucchini, onion and garlic.
• Remove from heat.
• Add chopped tomatoes, season with salt and pepper.
• Stir in tofu sauce.
• Stuff the zucchini halves with tofu and vegetable mixtures, then top with mozzarella cheese.
• Place on a greased baking sheet, bake for 20-30 minutes, or until cheese melts.

STUFFED ZUCCHINI I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add zucchini and cook until tender, about 15 minutes; drain. Scoop out the flesh of the zucchini, making a 'boat'.
• In a medium bowl combined zucchini flesh, bread crumbs, Cheddar cheese, onion, parsley, salt, most of the Parmesan cheese and egg. Fill zucchini boats with mixture. Dot tops with butter and sprinkle with remaining Parmesan cheese.
• Bake in preheated oven for 30 minutes.

STUFFED ZUCCHINI II

Steps:

• In a small bowl combine tomatoes, 3 tablespoons of basil, oil, 1 tablespoon of parsley, orange peel, lemon peel, 1/2 of the garlic, and salt and pepper to taste. Mix well and set aside for 1 hour at room temperature.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Cut the stem ends off of zucchini and slice a thin layer off the tops, lengthwise. If necessary, trim the bottoms so that the zucchini stand level; reserve trimmings. Scoop out the flesh, leaving 1/4 inch thick shells. Chop the reserved trimmings and flesh coarsely. In a large saucepan of boiling, salted water, cook the shells for 2 minutes. Drain and rinse in cold water; drain on paper towels.
• Heat oil in a medium skillet over medium heat; saute chopped zucchini for 5 minutes, or until tender. Stir in remaining parsley, basil and garlic; cook for 1 minute. Transfer to a medium bowl and stir in bread crumbs and egg. Season with salt and pepper to taste. Spoon mixture into shells and place in prepared baking dish. Pour chicken stock over zucchini.
• Cover and bake in preheated oven for 25 to 30 minutes, or until tender. Serve with the tomato salsa.

ZUCCHINI STUFFED WITH SAVORY TOFU SPREAD

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Cut off the stems and navels from the zucchini and cut lengthwise into 1/8-inch-thick slices. Lightly brush 2 baking sheets with olive oil. Place the zucchini slices on the sheets and brush the tops lightly with more olive oil. Bake in the preheated oven until soft but not browned, 15 to 20 minutes. Remove from the oven and allow to cool.
• 3. Combine all the ingredients for the filling, including tofu spread, basil, salt and pepper to taste, in a bowl. Using a wooden spoon, beat until smooth.
• 4. Place a teaspoonful of filling at the wider end of each zucchini slice and roll up the slice. Fix rolls with chives. (Optional).
• 5.Sprinkle with lemon juice.
• You can buy tasty Tofu Spread here https://tofuspread.com.