A healthy, late summer recipe.
The great thing about stuffing things, is that you can petty much stuff them with whatever is in the fridge.
Servings: 2 (it makes two zucchini halves, you might want more than one)
- Chipotle in adobo sauce
- Tomato paste
- Brown rice
- Bell peppers
- Orange juice
- Pine nuts (if you’re feeling really fancy)
- It’s best to press your tofu dry and marinate it (in chicken broth with chipotle) before you start, but it’s not completely necessary.
- Preheat oven to 350 degrees fahrenheit (180 celsius)
- Finely chop onion, bell pepper, garlic, and pine nuts, and lightly fry them in a medium sized pot.
- Crumble the tofu and add it to the pot
- Stir in salt, chicken bouillon, pepper, garlic powder, half of the tomato paste, and chipotle to taste
- Hollow out the zucchini with a spoon and add the innards and the cheese to the mixture as well. Add the chopped cilantro.
- Let the mixture cool just a little bit before adding the egg (so that you don’t create egg drop soup), then add it in
- Spoon the mixture into the hollowed zucchinis and bake for about 30 minutes.
- While they’re baking, make a sauce out of water, the remaining tomato paste, chipotle, garlic power, salt, pepper, and a little bit of sugar.
- Take the zucchini halves out of the oven and spoon the sauce over them.