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!
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)
- Food processor
- large saucepan
- Knife
- Nonstick cooking spray or oil for greasing
- spoon
Ingredients
- 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
Instructions
- 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 & 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.
Nutrition values
Calories: 350 kcal | Carbohydrates: 38 g | Protein: 20 g | Fat: 18 g | Sugar: 9 g