John Myers
Ingredients for 2 servings:
- 2 small pumpkins, or rondini, or zucchini
- 1 onion(s)
- 2 cloves garlic
- 200 g smoked tofu
- 1 bell pepper(s), red or yellow
- 2 tomatoes
- ½ jar olives, black, pitted
- 1 ½ tbsp soy sauce
- Sugar
- Vegetable broth, instant
- Cayenne pepper
- Salt
- Thyme, dried
- Paprika powder
- olive oil
- 80 g vegan cheese, crumbled
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
Preheat the oven to 180 degrees fan/gas mark 1. Halve the pumpkins or zucchini lengthwise with the skin on and scoop out the seeds. Scrape out the seeds or reserve the flesh. Place in a baking dish greased with olive oil and place in the oven for 15 minutes. Meanwhile, prepare the filling. Dice the tofu. Finely chop the onion, press the garlic, and sauté in a non-stick pan with olive oil until translucent. Sprinkle with about 1 teaspoon of sugar. Add the tofu cubes and fry. Deseed and chop the bell peppers, and add them to the pan. Halve the olives and add them. Dice the tomatoes and fry briefly. Reduce the heat and season with soy sauce and spices. Stir in the cheese. Stir into the vegetables and return to the oven for another 20-25 minutes. Serve with risotto. Tip: For a non-vegan version, you can replace the vegan cheese with 80g grated Emmental cheese.
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