Courgettes are in season right now and I can’t get enough of them! This recipe is perfect for when you have guests around and you want to make them something extra special. They look super fancy but they are very simple and made with only few ingredients. I love the fresh t0matoes combined with the brown rice and tofu, so flavoursome and filling!
4-6 round courgette
1 block of firm tofu (roughly 280gr)
1 cup of cooked brown rice
1 onion – finely diced
3 cloves of garlic – crushed
200gr of fresh tomatoes
2 tbsp of tomato puree
1 tbsp of Tamari or soy sauce
3 tbsp of nutritional yeast
A generous handful of fresh basil leaves – finely chopped
1 tbsp of dried or fresh oregano
Salt and pepper to taste
Cut the top off the courgette. With a teaspoon remove the inside white flesh so you get left with a courgette “bowl”. Place the empty courgette on a baking tray, drizzle with some olive oil and a pinch of salt and roast them in the oven at 200 degrees celsius for 15 minutes until they start to go slightly soft.
Roughly chop half of the courgette pulp. I didn’t use all of it as I think it might make the filling a bit too watery. So I froze the rest to use in smoothies.
While the courgette are cooking in frying pan add a bit of oil and the finely chopped onion. Fry for the few minutes until the onion soften and start to caramelised. Add in the crushed garlic and cook for another minute. Add in the chopped courgette flesh, tomatoes, tomato puree and soy sauce. With your hands crumble the tofu and add it to the pan together with the brown rice. Add Cook on a high heat for 10 minutes until the filling as thicken and all the water from the courgette and tomatoes has evaporate. Finally add in the herbs, salt and pepper.
Stuff your courgette with the filling. Pop the “lid” on and place them back in the oven for another 8-10 minutes. Serve them while