Stuffed Tofu Zucchini Boats with Quinoa

Instructions

1. 1

   Cook the quinoa

   • In a small saucepan, combine the rinsed quinoa and 1.5 cups of water.
   • Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed.
   • Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork and set aside.
2. 2

   Prepare the zucchini boats

   • Preheat your oven to 200°C (400°F).
   • Wash the zucchini and slice them in half lengthwise.
   • Use a spoon to gently scoop out the flesh from the center, leaving a 1/4-inch border to create 'boats'.
   • Finely chop the scooped-out zucchini flesh and set it aside. Arrange the hollowed-out zucchini boats on a baking sheet.
3. 3

   Make the tofu and quinoa stuffing

   • Heat oil in a large pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
   • Add the ginger-garlic paste and cook for another minute until fragrant.
   • Add the chopped tomatoes and the reserved chopped zucchini flesh. Cook for 5-6 minutes until the tomatoes are soft.
   • Stir in the turmeric powder, red chili powder, coriander powder, and salt. Cook for 1 minute.
   • Add the crumbled tofu and mix well. Cook for 4-5 minutes, breaking up any large pieces.
   • Turn off the heat. Stir in the cooked quinoa, garam masala, and lemon juice. Mix everything together.
4. 4

   Stuff and bake the zucchini

   • Carefully spoon the tofu-quinoa mixture into each zucchini boat, packing it gently.
   • Place the baking sheet in the preheated oven.
   • Bake for 20-25 minutes, or until the zucchini is tender and the top of the stuffing is lightly browned.
5. 5

   Garnish and serve

   • Remove the zucchini boats from the oven.
   • Garnish with fresh chopped coriander leaves.
   • Serve hot as a complete and satisfying meal.