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Tofu Stuffed Courgette flowers

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Ingredients

Adjust Servings:
150g Silken Tofu
1 tblsp Apple Cider Vinegar
1 tblsp Dried Mixed Herbs
2 tblsp Nutritional Yeast
2 x 400g Tinned chopped tomatoes
2 tblsp Mixed Herbs
2 tblsp Balsamic Vinegar
1 tblsp Agave Syrup
6 Courgette Flowers on mini courgettes

Tofu Stuffed Courgette flowers

Features:

    Ingredients

    Directions

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    Steps

    1
    Done

    Put the tofu, cider vinegar, herbs and nutritional yeast in a blender and blitz until smooth. Season. Set aside in the fridge.

    2
    Done

    In an oven proof dish (I use one 20cm x 20cm) put the tomatoes, herbs, vinegar and agave – mix and season.

    3
    Done

    Gently peel the courgette flowers and snap the bright yellow stamen from each.

    4
    Done

    Pipe the tofu filling into each till about 2/3 full and then gently twist the top closed.

    5
    Done

    Put the courgettes in the tomatoes and bake for 35 minutes until the courgette is cooked.

    NOTES

    To pipe in the courgette flowers if you do not have a piping bag use a food bag – put all the filling in and turn to an angle so one corner becomes the beginning of your piping bag – snip the end and off you go !

    RdC

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    Summer Berry Bakin
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    Pistachio, Orange and Tofu Salad
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    Summer Berry Bakin
    next
    Pistachio, Orange and Tofu Salad

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