Zucchini stuffed with tofu
Zucchine ripiene al tofu
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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)
