Zucchini and Onions Stuffed with Tofu Recipe

Ingredients

Serve 2-4

• 4 round zucchini/courgettes, tops cut off

• 2 onions, cut in half

 Filling:

• 4 oz/125 g tofu (bean curd) or 1/2 cup/100 g chopped seitan (wheat curd)

• 1/2 cup/80 g ooked rice

• 2 cloves garlic, finely chopped

• 1 tbsp soy sauce

• 1/2 tsp sea salt

• 3 tbsp whole­wheat/whole meal bread crumbs

• 1/4 tsp dried oregano

• 1 tbsp oil

Method:

1. Preheat the oven to 350°F/180°C/gas 4. Oil a baking dish.

2. Blanch the zucchini and onions in salted, boiling water for 5 minutes.

3. Drain and use a spoon to scoop out the flesh from the center of the zucchini and onion halves.

4. Arrange the zucchini and onions in the prepared baking dish.

5. Filling: Chop the tofu finely and mix 6 with the rice, zucchini and onion flesh, garlic, soy sauce, and salt.

6. Spoon the filling into the hollows of the zucchini and onions. Sprinkle with the bread crumbs and oregano and drizzle with the oil.

7. Bake for 40-45 minutes, or until browned on top and the vegetables are tender. Serve warm or cold.