* 2 medium-sized round zucchini * 1 tbsp vegetable oil * 1 block of extra firm tofu (400g/0.8lbs) * 2 red chili peppers * 2 cups of cooked rice * 2-3 tomatoes * 1 tsp cumin seeds * 3-4 cloves of garlic minced * 1- inch ginger minced
**Ground Spices**
* 1 tsp ground cumin * 2 tsp ground coriander * 1/2 tsp red chili powder * 2 tsp Garam masala * 1/2 tsp ground turmeric
###Instructions
**Prepare the Zucchinis**
1. Preheat the oven to 375°F (190°C). 1. Cut the tops off the zucchinis and scoop out the centers to create hollow shells. 1. Chop up and keep the scooped-out zucchini flesh for the filling.
**Prepare the Filling**
1. In a pan, heat 1 tablespoon of olive oil over medium heat. 1. Add the chopped onion and sauté until translucent. 1. Add the minced garlic and diced red red chili pepper. Sauté for another 2-3 minutes until the pepper softens. 1. Add the ground spices. Cumin, coriander, turmeric, red chili powder, Garam masala and stir for 30 seconds. 1. Grate or crumble the firm tofu into the pan and cook for 3-4 minutes, allowing the tofu to absorb the flavors. 1. Add the tomatoes and zucchini flesh cook that down. Once the tomatoes blend into the mix, add the cooked rice. 1. Mix everything together and cook until most of the water has evaporated and you get a relatively thick filling to work with. 1. Let the filling cool down
**Stuffing the Zucchini**
1. Place the hollowed zucchini shells in a baking dish. Season the insides with salt and pepper and bake for 10 minutes 1. Seasoning and baking will help draw out excess moisture. Take the zucchini’s out carefully and discard the water inside. 1. Place it back onto the baking dish. 1. Spoon the tofu rice mixture into each zucchini shell, pressing down gently to pack the filling. 1. Blend the cashew cream mixture until smooth. Add a few tbsp of that on top.
**Bake**
1. Bake for about 35-40 minutes or until the cashew cream looks golden brown! 1. Remove and garnish with fresh chopped cilantro and serve with lime wedges for a zesty kick.
2 Comments
###Ingredients
* 2 medium-sized round zucchini
* 1 tbsp vegetable oil
* 1 block of extra firm tofu (400g/0.8lbs)
* 2 red chili peppers
* 2 cups of cooked rice
* 2-3 tomatoes
* 1 tsp cumin seeds
* 3-4 cloves of garlic minced
* 1- inch ginger minced
**Ground Spices**
* 1 tsp ground cumin
* 2 tsp ground coriander
* 1/2 tsp red chili powder
* 2 tsp Garam masala
* 1/2 tsp ground turmeric
###Instructions
**Prepare the Zucchinis**
1. Preheat the oven to 375°F (190°C).
1. Cut the tops off the zucchinis and scoop out the centers to create hollow shells.
1. Chop up and keep the scooped-out zucchini flesh for the filling.
**Prepare the Filling**
1. In a pan, heat 1 tablespoon of olive oil over medium heat.
1. Add the chopped onion and sauté until translucent.
1. Add the minced garlic and diced red red chili pepper. Sauté for another 2-3 minutes until the pepper softens.
1. Add the ground spices. Cumin, coriander, turmeric, red chili powder, Garam masala and stir for 30 seconds.
1. Grate or crumble the firm tofu into the pan and cook for 3-4 minutes, allowing the tofu to absorb the flavors.
1. Add the tomatoes and zucchini flesh cook that down. Once the tomatoes blend into the mix, add the cooked rice.
1. Mix everything together and cook until most of the water has evaporated and you get a relatively thick filling to work with.
1. Let the filling cool down
**Stuffing the Zucchini**
1. Place the hollowed zucchini shells in a baking dish. Season the insides with salt and pepper and bake for 10 minutes
1. Seasoning and baking will help draw out excess moisture. Take the zucchini’s out carefully and discard the water inside.
1. Place it back onto the baking dish.
1. Spoon the tofu rice mixture into each zucchini shell, pressing down gently to pack the filling.
1. Blend the cashew cream mixture until smooth. Add a few tbsp of that on top.
**Bake**
1. Bake for about 35-40 minutes or until the cashew cream looks golden brown!
1. Remove and garnish with fresh chopped cilantro and serve with lime wedges for a zesty kick.
[Source](https://beextravegant.com/tofu-rice-stuffed-zucchini/)
Thanks for the post, this looks de-lish !