Easy weeknight, vegan tofu stuffed zucchini with addictively tangy sauce!
Although I love trying new recipes and experimenting with whatever ingredients happen to be in my fridge, the meals I end up making on repeat, especially on a weeknight, are ones that take no more than 30 minutes and yet simultaneously taste delicious. This easy, vegan tofu stuffed zucchini recipe checks both boxes, and everytime I have tofu in the refrigerator, I crave it!
I originally came up with this idea after I tried Bitchin’ sauce at my sister’s house for the first time! (Yeah, I was a little late to the party;) The tangy almond butter sauce has an irresistible, savory umami flavor. It makes a meal that’s so simple so satisfying to both stomach hunger and taste hunger! It’s also the only time I’ve eaten a whole zucchini in one sitting…just saying.
This recipe packs ample nutritional value due to the protein in the tofu, almond butter, and nutritional yeast. If your diet is vegan, nutritional yeast is one of the only ways to get your daily dose of B12 vitamins without the use of a supplement. It is sold at health stores, but most large regular grocery stores also carry it in their health food section or in the baking aisle.
To make this dish a more full meal, serve alongside steamed rice or warm grain salad, home baked garlic bread, or roasted fingerling potatoes, or any carb of your choosing!
EASY TANGY VEGAN TOFU STUFFED ZUCCHINI (V, GF, DF, LF)
YIELD: Serves 2 (or 4 as a side dish)
What You'll Need:
2 medium sized zucchini
2 tablespoons nutritional yeast
4 tablespoons creamy, natural almond butter (for low-fodmap, use natural peanut butter, or stick to 1/2 zucchini as serving size)
2 tablespoons soy sauce (for gluten free and low-fodmap, use gluten free Tamari)
2 tablespoons rice vinegar
1 tablespoon minced fresh ginger
2 cloves garlic, minced (omit for low-fodmap)
sprinkle of cayenne, to taste (feel free to omit if you don't like spice!)
8 ounces pressed tofu (press out as much water as you easily can, but a little remaining is totally fine!)
2/3 cup well-drained mandarin orange segments OR alternatively, you can use the separated segments of clementines or mandarins, but because they have the pith still intact and don't incorporate their juices into the sauce as well, cut each segment in half.
How To Make it
Cut both ends off the zucchinis, then split them lengthwise down the middle. Using a spoon, scrape the seeds out to carve out a little “boat” in each half. Place them in a steamer and steam for 10 minutes. They should be slightly tender but not fully cooked, as they will finish cooking in the oven. I don’t own a steaming basket, so as an alternative, I bring water to a boil and put the zucchini in a colander (with a lid on top of the veggies) above the water. This steams vegetables just as well as a typical steamer! (life hack!;)
While the zucchini is steaming, preheat the oven to 425 degrees.
In a small bowl, crumble the tofu to resemble ground beef texture. Add in the nutritional yeast, almond butter, soy sauce, vinegar, ginger, garlic, and cayenne. Stir until combined, then mix in the mandarin oranges.
Drain the zucchini halves of water, and pat dry. Place them on a baking tray. Evenly divide the tofu filling between the 4 zucchini boats and bake for 20 minutes, or until nicely browned.
Let cool slightly, then serve still warm. Excellent alongside roasted sweet potatoes, your choice of grain salad, or garlic bread.
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Abby
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