RecipesZucchini stuffed with couscous and tofu
We thoroughly rinse the zucchini, cut it in half, and scoop out the pulp. We cook the couscous according to the instructions (pour boiling water over it with a bit of seasoning and let it sit for a while to swell). In the couscous…
Ingredients (what you need)
1 small zucchini
1/2 cup of couscous
100 g of tofu (I used delicatessen tofu)
chives
vegetable seasoning
herbal salt
soy sauce
olive oil
Recipe steps
Clean the zucchini, cut it in half, and scoop out the center.
Cook the couscous according to the instructions, that is, pour hot water with a little vegetable stock over it and let it swell.
Add diced tofu in small cubes and finely chopped chives to the couscous.
Stir in a teaspoon of olive oil and a teaspoon of soy sauce.
Salt the hollowed-out zucchinis with herbal salt and fill them.
Place them in the oven to bake and serve with a vegetable garnish.
Additional information about the recipe Zucchini stuffed with couscous and tofu
Zucchini stuffed with couscous and tofu is a delicious and nutritious vegetarian dish that combines the lightness of zucchini with hearty ingredients. The zucchini is first cut in half and hollowed out, then filled with a mixture of fine couscous, marinated tofu, and various herbs. This dish is perfect as a healthy lunch or dinner, full of protein and fiber. Baking brings all the flavors together and creates a perfect experience for vegetable and healthy food lovers. Additionally, it is a simple and quick recipe that will delight the whole family.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
