| Moscow Food Co-op Recipes | |
Much Ado About Tofu:
Take That Zucchini and Stuff It
by Terri Schmidt, from the August 2007 newsletter
Planting a garden is a wonderful way to commune with nature. There is joy to be found in placing seeds and little sprouts in rich dark earth and watching them spring to life. One’s nurturing spirit comes alive when providing nourishment and water for the baby plants. Even keeping small weeds out of the garden is a peaceful pastime in the springtime.
However, in later summer when the days get long and hot, spending time in the garden is not nearly so appealing. About that time my nurturing spirit goes out the window as thoughts of spending time in a lake or river become much more appealing. While I provide minimum watering, for the most part those little green dependents are on their own.
One plant guaranteed to thrive on neglect is zucchini. It not only thrives in this area, it multiplies like loaves and fishes. I read about one woman who called a community worker asking if they had need for some extra zucchini. When she was asked how much, the woman said eighteen bushels. It was her first year growing zucchini and she had planted ten hills. In Moscow, the joke is that you never leave your car windows down in August or you may come back to find zucchini has mysteriously appeared in your front seat.
Some gardeners are proud of the huge zucchinis they manage to bring to fruition. However, when it comes to consuming zucchini you don’t want one that competes with the giant pumpkins at the fair. Very large zucchini tend to be seedy and watery. For eating, the young and tender smaller squashes are the best.
If you find your zucchini plants have multiplied abundantly or that your neighbors are overly generous in supplying you with their overflow, never fear. There are many delicious recipes that can be made with the lovely green vegetable and tofu can be a great compliment to many recipes. Tofu adds protein and body to zucchini recipes, but its subtle taste won’t overwhelm the delicate flavor of the squash.
For a delicious and healthy meal try the tofu stuffed zucchini recipe. One of my friends grew a fairly new kind of zucchini this summer. It is called eight-ball zucchini and it is round. They make cute stuffed squashes. You just slice a little off the bottom to make them stand upright like a little bowl and stuff them with your favorite filling. In addition to the filling recipe on this page, you could also try experimenting with adding other stuffing ingredients to the tofu - bread crumbs, asparagus, spinach, corn, fresh oregano, soft cheeses, nuts, etc. For a really different option, try stuffing zucchini flowers, which are also edible.
If it’s too darn hot to cook, try the cold salad instead. It not only uses some of that abundant zucchini but also many other fresh vegetables appearing in gardens now. Tofu is adaptable and can be eaten cooked or uncooked, so you can leave the oven off. If you start the veggies and tofu marinating the night before, you’ll avoid working in the kitchen when the sun is hot and the next day lunch will be ready made. Add a baguette and a jug of ice tea and you’ll be all set for a simple summer picnic.
Terri Schmidt suggests donating some of your abundance of zucchini to the local food bank this month.
Tofu and Rice Stuffed Zucchini
6 eight-ball zucchinis or 4 regular zucchini
1 (12-16 oz.) pkg. firm tofu, crumbled
1 cup cooked brown rice
½ cup chopped onion
2 tsp. minced garlic
2 Tbsp. olive oil
1 Tbls. fresh parsley (1 tsp dry)
¼ cup fresh basil (2 tsp dry)
½ tsp. salt
2 cups tomato sauce
½ cup Parmesan cheese
Place tofu between paper towels and two plates. Put a weight on the top plate to squeeze out excess water. When well drained, crumble the tofu.
Cut a small slice off the bottom of the round zucchini so it will sit upright and cut a slice off the top (If using regular zucchini, cut in half) Scoop out the pulp and save for later. Leave at least ¼” of squash in the shell.
Sauté onions and garlic in olive oil until soft. Remove from heat and add parsley, basil, and salt. Combine this mixture with the crumbled tofu, rice, zucchini pulp, and 1 cup of the tomato sauce. Stir well. Scoop the filling into the zucchini shells. Place filled zucchini in an oiled 9” X 13” glass dish. Pour the remaining cup of tomato sauce over the zucchini and sprinkle with the Parmesan cheese. (Any extra filling can be baked separately in custard dishes.)
Cover and bake at 350 degrees for 30 minutes. Remove cover and bake another 10 minutes or until zucchini is tender.
1 pkg. firm tofu, cubed (I prefer Small Planet garlic/herb tofu)
3 young zucchini, sliced
3 large tomatoes, diced
1 red or yellow bell pepper, sliced
1 red onion, cut in rings
¼ cup balsamic vinegar
¾ cup olive oil
½ tsp. salt
¼ tsp. pepper
1 tsp. minced garlic
Combine cubed tofu, zucchini, tomatoes, pepper, and onions in a bowl. Toss
lightly. Mix vinegar, oil, salt, pepper, and garlic and pour over vegetables.
Chill for several hours, stirring occasionally. Makes 4-6 servings.
|
Copyright: Copyright on articles, recipes, and
images are jointly held by the Moscow Food Co-op
and the respective authors, except were otherwise noted. |
For additions or corrections to this page, please contact the Webmaster.
