Ingredients
Scale
- 4 medium-sized (8-12 in) zucchini
- 3 cloves of garlic
- 1/4 cup of diced white onion
- 1 cup of finely diced mushrooms
- 1/2 block of extra firm tofu
- 4 tbs of tomato paste
- 1/8 cups of nutritional yeast
- 1/2 tsp of cumin
- 1/2 tsp of black pepper
- 1/4 tsp of coriander
- 1 tsp of dried thyme
- 1 tsp of dried oregano
- 1/4 tsp of salt
- 2 tsp of lemon juice
- 1/4 cup of basil
- 1 cup of water
- 1/4 tsp of olive oil
Instructions
- Bring a large pan to medium heat and add a small amount of olive oil. Preheat your oven to 375.
- Crumble your tofu into small pieces into the pan and mix with the oil. Stir this occasionally until most of the pieces start looking golden and there isn’t any water in the pan. This takes about 10 minutes.
- While this cooks, chop the mushrooms, garlic, and onions. Add them to the pan with 1/4 cup of water. Add all the spices, nutritional yeast, and tomato paste. Add water as needed until everything is fully combined. Let this cook on medium heat for 10 minutes.
- Meanwhile, prepare your zucchini boats. Cut each in half and remove the top and bottom. Scoop out the center seeds to make room for the filling. Make sure to leave a 1/2 inch or so on each end when de-seeding so your filing stays contained.
- Add the basil and lemon juice to the filling, mix, and place in the zucchini boats. These can be pretty full.
- Add them to a baking sheet and cook for 25-30 minutes or until they begin to brown on top. Add some more fresh basil, nutritional yeast, and serve.
Nutrition
- Serving Size: 1 boat
- Calories: 114
- Sugar: 4g
- Sodium: 96mg
- Fat: 3g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg