Baked courgettes with tofu & millet
Whenever I travel home me and my mum experiment in the kitchen and together whip up some amazing dishes. Since she is a vegetarian, we incorporate a lot of vegetables, substitute meat with tofu or other protein and see what works and what doesn’t. This recipe is a simple one – I’m sure some of you must have had something similar before, but the combination of these particular flavours is delicious. Both tofu and millet are very filling (and tofu tastes like chicken to me) and the cheesy crust makes this whole meal just a little bit naughty. Not to mention that cheeky glass of wine on the side!
Ingredients (to serve two people):
- 2 courgettes, cut lengthways and hollowed
- 100g tofu, crumbled and marinated
- 200g mushrooms, finely diced
- 50-100g millet, cooked
- 1 onion, finely diced
- 2-3 cloves of garlic
- 1 egg, beaten
- 100ml semi-dry white wine
- 100g grated Parmesan / mozarella / smoked cheese (or any cheese that you prefer)
- 150ml olive oil
- seasoning to taste
Note: You can also use aubergines in this recipe, if this is what you prefer.
Start off with cooking the courgettes in hot water for 5-6 minutes – this will make them lovely in texture, but not too chewy. Once they’re cooked, rinse them in cold water and set aside. Meanwhile, heat up the olive oil and fry together onion and garlic. Once ready, remove from the pan. Next, heat up more olive oil, if needed, and add diced mushrooms. Again, once ready, remove from the pan and fry tofu. Finally, stir together the tofu, mushrooms, onion, garlic, cooked millet and add the wine. Once the wine evaporates, add the beaten egg and stir everything well. Fill the courgettes with the stuffing and sprinkle with cheese (this time around I used a mix of Parmesan and smoked cheese). Bake in the oven (preheated to 180 degrees for 12-15mins. Serve!