Vegetarian stuffed zucchini with tofu and feta

Ingredients for 2 servings:

• 2 zucchini, each approx. 20 cm long
• 180 g feta cheese
• 200 g tofu, natural, firm
• 1 tbsp, heaped tomato paste
• salt and pepper
• 1 tsp vegetable stock powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Wash the zucchini, carefully halve it, and scoop out the insides with a teaspoon. Place 1/4 of the mixture into a bowl and chop it up. Crumble the feta cheese and add it. Finely grate the tofu using a food processor and toast it well in a pan over medium heat, seasoning with stock powder. Add it to the bowl along with the tomato paste. Stir well, adding a little hot water if necessary. Season with salt and pepper and fill the mixture into the hollowed-out zucchini. Place in a shallow ovenproof dish. Bake in a preheated oven at 200°C (top/bottom heat) for approx. 20-30 minutes (depending on the oven). Tip: You can, of course, top with grated cheese if you like.