Tofu Stuffed Zucchini Recipe

Name: Tofu Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: zucchini 2 med.; 16 ounces tofu cake; 2/3 cup onions chopped; 2 cloves garlic minced; 2 tablespoons vegetable oil; 1 teaspoon dried parsley; 2 teaspoons dried oregano; 1/4 teaspoon pepper; 2 cups tomato sauce; Parmesan cheese for topping, about 4 tbsp

Servings: persons

zucchini 2 med.
16 ounces tofu cake
2/3 cup onions chopped
2 cloves garlic minced
2 tablespoons vegetable oil
1 teaspoon dried parsley
2 teaspoons dried oregano
1/4 teaspoon pepper
2 cups tomato sauce
Parmesan cheese for topping, about 4 tbsp

1
Medium size glass dish. Preheat oven to 350 degrees.
2
Wrap tofu in paper towel. Place a heavy skillet on top for about 10 minutes. Slice zucchini in half lengthwise. Scoop out pulp, leaving 1/4 inch shell, then cut zucchini into small serving pieces. Chop zucchini pulp and save for later. Saute onion and garlic in vegetable oil until softened. With hand, squeeze any remaining moisture from tofu. Crumble tofu and add to the zucchini mixture and blend. Remove from heat and spoon into zucchini she
3
Serve with a green salad and crusty bread, you have a good meatless meal! Yields about 5 servings.

113

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: zucchini 2 med., 16 ounces tofu cake, 2/3 cup onions chopped, 2 cloves garlic minced, and more.

Yes, Tofu Stuffed Zucchini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu Stuffed Zucchini

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