Tofu Stuffed Zucchini Recipes

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.

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.