Zucchini stuffed with tofu
This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.
For 4 people: 250 g of tofu-8 Zucchini-carrot 2-4 tablespoons yeast flakes-olive oil-garlic-tamari-a pinch of ground cumin
Boil the zucchini for a few minutes, split them in half, remove the inside and set it aside. Cut into sticks the carrots and toss in a pan with a little oil for 15 minutes, add the tofu, crushed, chopped garlic, cumin. Cook for 3 or 4 minutes, when cooked, add tamari and yeast flakes. After that add the insides of Zucchini sidelined and blend. Then, using a syringe, fill the zucchini and then bake in the oven at 180° C for 20 minutes.
Ricetta del Ristorante vegetariano/vegano Dalla Terra di Galbiate (Lecco)