Summary

Ingredients

• 2 zucchini
• 250 g tofu
• 80 g tomato paste or spread, spread, nut butter or cream cheese (also vean)
• 1 teaspoon rapeseed oil
• Herbs, dried
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. A quick, fine dish that I created from using leftovers.
2. Wash the zucchini and cut in half. Scrape out the inside with a spoon and cut into small pieces.
3. Cut the tofu into small pieces and fry well with the zucchini pieces in a pan with a little oil. Mix the still hot pieces in a bowl with the tomato paste or the spreadable cream, add a little more water if necessary, the mixture can be slightly liquid. (Tip: in my case it was the remains of a vegan tomato spread.) Season the mixture with dried herbs, salt and pepper as desired.
4. Place the zucchini in a baking dish, fill with the tofu mixture and bake in the preheated oven at 200 ° C for about 25 minutes.
5. I like to eat potatoes, rice or pasta with it.
6. Per serving (without side dish) about 19g protein, 17.5g carbohydrates, 14g fat.