Tofu rosso stuffed vegetables

Stuffed vegetables were a summer staple dish when I was a child. I’ve been trying to recreate a vegan version for years and I think I’ve finally succeeded! This version uses tofu rosso (aka firm tofu with a pesto rosso flavour) and rice as its base, and can be customized as you wish with nuts, corn, olives…

200 g tofu rosso
1 small white or yellow onion
1 small carrot
2 garlic cloves
about 1/2 cup (~100 ml) diced tomatoes
1 small handful corn kernels
the removed pulp from the vegetables you are stuffing
1 tbsp olive oil
1 to 2 handfuls uncooked rice
herbs of your choice, to taste
salt and pepper to taste
vegetables of your choice, insides scooped (tomatoes, zucchini or summer squash, eggplants, potatoes, onions, winter squash or mushrooms)

View the full recipe at Lemon Pie and Tie&Dye →