Orange Chipotle Tofu Stuffed Zucchini

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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)

Ingredients:

  • Spinach
  • Mushrooms
  • Tofu
  • Chipotle in adobo sauce
  • Cilantro
  • Zucchini
  • Tomato paste
  • Brown rice
  • Bell peppers
  • Orange juice
  • Pine nuts (if you’re feeling really fancy)
  • Cilantro
  • Salt
  • garlic

Directions:

  1. 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.
    Tofu wrapped in paper towel to dry it

    Gently press the tofu to drain the packaging liquid, then wrap it in a paper towel

    pressing the tofu

    Then set something heavy on top of the wrapped tofu to press the remaining water out. Set this aside for at least an hour before marinating

  2. Preheat oven to 350 degrees fahrenheit (180 celsius)
  3. Finely chop onion, bell pepper, garlic, and pine nuts, and lightly fry them in a medium sized pot.
  4. Crumble the tofu and add it to the pot IMG_0006
  5. Stir in salt, chicken bouillon, pepper, garlic powder, half of the tomato paste, and chipotle to taste
  6. Hollow out the zucchini with a spoon and add the innards and the cheese to the mixture as well. Add the chopped cilantro.
    Hollowed-out zucchini
  7. 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
  8. Spoon the mixture into the hollowed zucchinis and bake for about 30 minutes.
    IMG_0005
  9. 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.
  10. Take the zucchini halves out of the oven and spoon the sauce over them.

Alterations

  • The great thing about this recipe is that you can make it with pretty much whatever veggies you have in your fridge.

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One thought on “Orange Chipotle Tofu Stuffed Zucchini

  1. I tried this recipe; it was light, filling and with a nice kick to it. Good mix of mild zucchini flavor with bold chipotle twist.

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