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A slice of the Baked stuffed round zucchni served on a plate with corrainder and cashew cream garnish

Spicy Tofu Rice-Stuffed Round Zucchinis

These spicy tofu rice-stuffed round zucchinis make a delicious and satisfying main dish. Serve them warm as a standout meal that's bursting with flavor.
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Course Breakfast, Dinner, Lunch
Cuisine American, European, Middle Eastern
Servings 4 people
Calories 377 kcal

Ingredients
  

  • 2 medium-sized round zucchini
  • 1 tbsp vegetable oil
  • 1 block of extra firm tofu 400 g 0.8 lb
  • 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:

  • Preheat the oven to 375°F (190°C).
  • Cut the tops off the zucchinis and scoop out the centers to create hollow shells.
  • Chop up and keep the scooped-out zucchini flesh for the filling.

Prepare the Filling:

  • In a pan, heat 1 tablespoon of olive oil over medium heat.
  • Add the chopped onion and sauté until translucent.
  • Add the minced garlic and diced red red chili pepper. Sauté for another 2-3 minutes until the pepper softens.
  • Add the ground spices. Cumin, coriander, turmeric, red chili powder, Garam masala and stir for 30 seconds.
  • Grate or crumble the firm tofu into the pan and cook for 3-4 minutes, allowing the tofu to absorb the flavors.
  • Add the tomatoes and zucchini flesh cook that down. Once the tomatoes blend into the mix, add the cooked rice.
  • Mix everything together and cook until most of the water has evaporated and you get a relatively thick filling to work with.
  • Let the filling cool down

Stuffing the Zucchini

  • Place the hollowed zucchini shells in a baking dish. Season the insides with salt and pepper and bake for 10 minutes
  • Seasoning and baking will help draw out excess moisture. Take the zucchini’s out carefully and discard the water inside.
  • Place it back onto the baking dish.
  • Spoon the tofu rice mixture into each zucchini shell, pressing down gently to pack the filling.
  • Blend the cashew cream mixture until smooth. Add a few tbsp of that on top.

Bake:

  • Bake for about 35-40 minutes or until the cashew cream looks golden brown!
  • Remove and garnish with fresh chopped cilantro and serve with lime wedges for a zesty kick.

Nutrition

Serving: 200gCalories: 377kcalCarbohydrates: 61.5gProtein: 14.7gFat: 8.9gSaturated Fat: 1.8gSodium: 417mgPotassium: 646mgFiber: 4.5gSugar: 3.3gCalcium: 184mgIron: 6mg
Keyword Stuffed Round Zucchini, Stuffed Zucchini Boats
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