Stuffed vegetables with tofu
Instructions
Wash and prepare to be filled, peppers, Zucchini (cut for length and emptied) mushrooms (remove the stem and empty the chapel), the leaves of cabbage (scalded in boiling water), onions (cut off the CAP and empty leaving some outer layer).
In a pan Sauté with a little extra-virgin olive oil inside removed from onions and mushrooms, sprinkle with a little white wine, to withdraw.
Once cooled, combine the vegetables a stick of fresh tofu crumbled, whole sea salt, to taste of chilli and basil.
Fill vegetables pressing well composed, with the leaves of cabbage, form packets that you will tie with kitchen Twine.
Place in a baking dish greased with oil and bake at about 180 degrees for about 40 minutes.
Prepare a sauce in a Bowl by dissolving the miso (1 teaspoon) with a little hot water and with this, soak the vegetables over and over while baking.
Ingredients and dosing for 4 persons
- Sweet peppers
- Zucchini
- Mushrooms
- Some leaves of cabbage
- Onions
- Little of olive oil extra virgin
- Little of white wine
- 1 stick of fresh tofu
- Little of unrefined sea salt
- Hot pepper
- Basil
- 1 teaspoon of miso