Tofu Stuffed Zucchini Boats

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Ingredients

6-8 Zucchini Medium or Small
400 g. Firm tofu block
1 large Red Onion
6 Champignons
1 Carrot
1/2 lemon Lemon juice
Tofu Marinade
1-2 tsp. Harissa Paste
4 tbps. tomato sauce
5 tbsp. Tamari sauce
1-2 Garlic cloves
1 tsp. Cumin seeds
1 tsp. Turmeric powder
to taste Salt and Pepper

Tofu Stuffed Zucchini Boats

Features:

    Ingredients

    • Tofu Marinade

    Directions

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    Zucchini is such a versitile vegetable, which is delicious raw and cooked. This Tofu stuffed zucchini boats are a complete meal with a vegetable base and some protein inside. As zucchinis themselves are quite a light, low caloric food, this delicious and flavourful tofu stuffing makes them satisfying and interesting! You can serve these stuffed zucchini boats with melted vegan cheese or nutritional yeast on top. They are perfect as a main or a side dish.

    How to make Zucchini Boats?

    You can either use zucchini/courgettes or baby zucchini for these tofu stuffed zucchini boats. If you are making them as a main dish, large or medium zucchini would work best. On the other hand, as an appetizer, the baby ones look gorgeous! Please note, that the baking time in the oven would depend on the size of your zucchinis. I used medium organic ones in this recipe.

    To make the zucchini boats all you need to do is just cut the zucchinis in halves lengthwise and scoop some seeds out with a spoon. The spoon slides pretty easy in the raw zucchini. You can use this scooped out zucchini flesh in the stuffing or in another recipe!

    How to make Tofu Stuffing?

    Making the stuffing for these tofu stuffed zucchini boats reminded me of making tofu scramble. The process is quite similar.

    First, I pull apart the tofu with my fingers into small pieces to make the minced/pulled tofu mass. Then I prepare the flavourful marinade to add to it, si it can such all the flavors in! While the tofu sits, I finely chop mushrooms, onions, and shred carrots. These are the basic vegetables that I like adding to my tofu, but any finely minced vegetables such as bell peppers, broccoli, green peas, etc would fit into this dish. Lastly, I saute all the vegetables and add the marinated tofu with spices and the stuffing is ready. (Read the exact measurements in the ingredient list and recipe steps).

    Tofu Marinade

    This tofu marinade is piquant, a little spicy, and sweet. It is easy to make: just mix together some harissa paste, tomato sauce, tamari (gluten-free soy sauce), garlic, cumin, turmeric, salt, and pepper. Harissa is an Arabic paste made out of bell peppers, garlic, lemon juice, tomato paste, and oriental spices. You can substitute harissa with ajvar or sriracha sauce. Or something else you love, which gives it a strong and flavourful taste!

    ***

    If you are interested in the other vegan, healthy, and easy vegan gluten-free recipes with zucchini, check out this Easy Spring Zucchini Casserole/ Ratatouille Recipe. 

    Please share, like, and leave your comments down below! I would be happy to hear your feedback and how my recipe turned out for you!

    Thank you,

    Victoria.

    (Visited 11 times, 1 visits today)

    Steps

    1
    Done

    Prepare the Tofu Marinade

    1. Add all the liquid ingredients to a small bowl and add crushed garlic and the spices, mix well.
    2. Remove the tofu blocks from the packages and pat them dry with a kitchen towel;
    3. Mince the tofu by pulling it apart with your fingers or use a food processor;
    4. Add the marinade to the tofu, mix well, and let it sit while preparing the zucchini boats.

    2
    Done

    Prepare the Zucchinies

    1. Cut the zucchinis lengthwise, trim the ends;
    2. Scoop the zucchini seeds out of the zucchini halves with some flesh to create deepenings; (Place the scooped flesh in a bowl and set aside).
    3. Lay the zucchini boats out on the baking tray.

    3
    Done

    Cook the Tofu Filling

    1. Finely chop the onion and mushrooms and grate the carrot;
    2. Saute the onion first until transparent, then add the mushrooms, scooped zucchini flesh (i added half) and shredded carrot and saute a few minutes until some liquid comes out of the mushrooms;
    3. Add the marinated minced tofu and saute all together for 5 more minutes.
    4. Turn off the heat and add lemon juice and toss it all up.

    4
    Done
    25 Minutes

    Bake The Zucchini Boats

    1. Pre-heat the oven on 180C (356 F);
    2. fill the prepared zucchini boats with as much minced tofu as it fits and bake for 25-30 minutes until the zucchinis are soft;
    3. If you are using vegan shredded cheese, spread the cheese over the zucchini boats 5 minutes before the end of the baking time. 5 minutes is usually enough to melt the cheese.

    Victoria

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