Nutty Stuffed Veggies with Tofu and Peanut Filling
Tired of the same old boring dinners? Get ready for a delicious surprise with these Nutty Stuffed Veggies! With a bold and unexpected filling of spicy tofu and creamy peanut butter, this recipe proves that vegetables can be the star of the show. It’s a surprisingly simple dish that’s packed with flavor, texture, and pure satisfaction. Prepare to have your mind blown—and your belly filled!
Equipment
- Baking dish (9 x 13 inches)
- knife
- Nonstick cooking spray or oil for greasing
- Cutting board
- spoon
Ingrediënten
- 2 medium-size eggplants or 8 large-size tomatoes or 4 large-size bell peppers
- 1 can 414 ml coconut milk
- 1 can 425 g diced tomatoes, drained
- 1 tbsp. 15 ml extra-virgin olive oil
- 1 tbsp. 6 g curry powder
- 2 tsp dried basil
- 40 g chopped shallot
- 2 cloves grated garlic
- ¼ tsp cayenne pepper
- 1 tsp fine sea salt
- 2 tsp agave nectar
- 1 tbsp. 6 g turmeric
- 1.5 cups 246 g cooked wild rice
- ¼ cup 64 g creamy or crunchy natural peanut butter
- 1 medium-size Granny Smith apple peeled, cored, and quartered
- 455 g extra-firm tofu drained and patted dry
- 15 g fresh curly parsley
Instructies
- Preheat the oven to 200°C (400°F).
- Lightly coat a 9 × 13-inch (23 × 33-cm) baking dish with spray.
- If using eggplant, cut in half, place on a lightly oiled baking sheet, and roast for 15 minutes, or until partially tender.
- Cool slightly, scoop out the flesh, chop, and set aside.
- If using tomatoes, cut a slice off the top, scoop out the flesh, chop, and set aside.
- If using bell peppers, cut in half, remove seeds, and rinse.
- In a food processor, combine tofu, apple, garlic, shallot, and parsley.
- Blend until coarsely chopped.
- Transfer to a large bowl and stir in the cooked wild rice.
- In the food processor, combine coconut milk, diced tomatoes, peanut butter, agave, curry powder, turmeric, cayenne, salt, pepper, and basil.
- Blend until smooth.
- Heat the olive oil in a large saucepan over medium heat.
- Add the tofu mixture and half of the coconut sauce.
- Add the veggie flesh (eggplant or tomato) if using.
- Simmer for 8 minutes.
- Place the veggie shells in the prepared baking dish.
- Fill them with the tofu mixture.
- Drizzle the remaining coconut sauce on top.
- For tomatoes, place the sliced top back on.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for another 10–20 minutes, or until veggies are tender.
- Serve hot.
Notes / Tips / Wine Advice:
Serving Tip:
This dish is incredibly filling on its own, but for a truly complete meal, serve it with a side of fluffy couscous or nutty quinoa to soak up all that delicious sauce.
Wine Advice:
With a dish this complex—spicy from the cayenne, nutty from the peanut butter, and a little bit sweet from the agave—you need a wine that can handle the party. A light-bodied red like a Pinot Noir is a great choice; its delicate fruitiness won't clash with the bold flavors. For a refreshing contrast, a chilled rosé will cut through the richness of the peanut butter and complement the spicy kick perfectly.
Nutritional Information
Calories: 350 kcal | Carbohydrates: 38 g | Protein: 20 g | Fat: 18 g | Fiber: 8 g | Sugar: 9 g | Salt: 1.1 g
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