John Myers
Ingredients for 2 servings:
- 1 m.-large zucchini
- 100 g cherry tomatoes
- 200g tofu
- 100 g sour cream
- 3 tbsp olive oil
- 100 g Gouda, grated
- 2 tsp vegetable broth
- 2 tsp basil, dried
- e.g. salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
vegetarian and low-carb
Preheat the oven. Add olive oil to a pan and heat. Crumble the natural tofu into the pan and fry for a few minutes. Meanwhile, halve the zucchini, scoop out the flesh, and place it in an ovenproof dish. Quarter the tomatoes and add them to the tofu along with the sour cream. Season with vegetable stock and basil. Add salt and pepper if desired (the seasoning from the stock was enough for me). Mix everything well and heat in the pan for another three minutes. Remove the pan from the heat and pour the tofu mixture into the zucchini halves. Add the rest to the dish alongside the zucchini. Sprinkle everything with Gouda cheese and return to the oven for 20 minutes.
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