Creamy Spicy Pasta With Silken Tofu – Dairy

This Spicy Creamy Pasta with silken tofu and cashews is flavor-packed and so easy to make! We are crafting a luscious sauce using silken tofu, creamy cashews, and zesty red chili peppers. This dish strikes a perfect balance between creamy and spicy, promising a delightful taste experience. Follow through with easy steps to create this mouthwatering pasta dish.

Spicy Creamy Pasta with Silken Tofu

Ingredients1x2x3x

• 300 g Favourite pasta cooked
• 1 onion diced
• 2 red chili peppers chopped
• 3-4 cloves garlic minced
• 2 tbsp tomato paste
• 200 g silken tofu
• ¼ cup cashews
• ½ tsp salt
• Chopped chives

Instructions

• Soak the cashews in some warm water for about 30 minutes.
• Add your favorite pasta to salted boiling water and cook according to package instructions. Set aside a cup of pasta water for later and set aside the cooked pasta.
• Heat some oil in another skillet and add onions to it. Let it cook for 4-5 minutes until the onions turn golden.
• Add the minced garlic, and chili pepper and cook for a couple more minutes.
• Now add tomato paste and cook for another couple of minutes bit more.
• Add the soaked cashew, silken tofu, and salt to a blender jar and blend smooth. Add water if required.
• Now turn the heat down on the skillet and add the blended silken tofu and cashew cream to the onion-tomato mix.
• Mix well and add ¼ cup of the pasta water to the mix to loosen the sauce. Add more if required. When it thickens to your desired consistency, turn off the heat.
• Add the cooked pasta to this and let the sauce coat the pasta.
• Top with some chopped chives and serve hot.

Nutrition

Get ready for a flavor-packed experience with Spicy Tofu Rice-Stuffed Round Zucchinis – a delightful blend of textures and flavors that will excite your palate! Here’s my recipe for stuffed zucchini made with eight-ball zucchini or round zucchini which has a spicy tofu filling and baked to perfection. Let’s get cooking!

Chosen One: The right Zucchini

1. Size: Look for round zucchini that are small to medium-sized, ideally around 3 to 4 inches in diameter. This size is suitable for stuffing and ensures even cooking.
2. Firmness: Choose zucchini that are firm to the touch. Gently press your fingertips onto the zucchini’s skin; it should feel sturdy and not give in easily. Avoid zucchini that feels soft or mushy, as they might be overripe.
3. Roundness: Since you’re specifically looking for round zucchini, choose ones that have a nice, even, and round shape. They should not have any irregular bumps or lumps.
4. Stems: If the zucchini still has the stem attached, make sure it looks fresh and green. This can be a sign of its overall freshness.

Once you’ve selected the right round zucchini for stuffing, you can store them by:

• Refrigeration: Keep the zucchini tightly wrapped in plastic wrap or placed in a plastic bag to retain moisture and prevent it from drying out in the refrigerator. This will help extend their shelf life for a few days.

Remember that zucchini is best when consumed as fresh as possible, so try to use them within a few days of purchase for optimal flavor and texture.

Variations of Stuffed Zucchinis around the world

1. Mediterranean and Middle Eastern Origin: In this region, zucchini are often stuffed with a mixture of rice, protein, herbs, and spices, creating a flavorful and satisfying dish.
2. Italian Stuffed Zucchini: In Italian cuisine, stuffed zucchini are typically stuffed with a mixture of breadcrumbs, Parmesan cheese, herbs like parsley and basil, garlic, and sometimes minced protein like soy mince or vegan sausage.
3. Turkish Stuffed Zucchini: In Turkey, stuffed zucchini involves stuffing various vegetables, including eggplant, and bell peppers, with a mixture of rice, protein, spices, and fresh herbs.
4. Greek Stuffed Zucchini: In Greek cuisine, Zucchini or other vegetables are stuffed with a mixture of rice, tomatoes, and herbs,.
5. Eastern European Variations: In Eastern European cuisines, you can find variations of stuffed zucchini, often using a combination of rice, protein, and vegetables as the stuffing.

You can make the above recipes and for the protein use my plant-based Chorizos .

Stuffed Zucchini: Ingredient List and Substitutes

Ingredients

Vegetables:

• Round zucchini
• Red chili peppers
• Tomatoes
• Garlic cloves
• Ginger

Proteins:

• Firm tofu

Grains:

• Rice

Cooking Oil:

• Vegetable oil

Spices (Ground):

• Ground cumin
• Ground coriander
• Red chili powder
• Garam masala
• Turmeric

Spices (Whole):

• Cumin seeds

Cashew Cream:

• Cashew
• Rice flour
• Nutritional yeast
• Salt

Substitutes

• Zucchini : You can substitute with other types of squash, such as yellow squash or pattypan squash.
• Vegetable Oil : Any cooking oil like canola, sunflower, or olive oil can be used as a substitute.
• Tofu: Tempeh, seitan, or even lentil tofu can be used as alternative to tofu.
• Red Chili Peppers : Depending on your spice level preference, you can use any chili pepper.
• Rice : Brown rice, quinoa, or couscous can be used instead of rice.
• Tomatoes : You can use canned tomatoes or tomato sauce if fresh tomatoes aren’t available.
• Cumin Seeds : Coarsely ground cumin can be used in place of cumin seeds.
• Garlic : Garlic powder or garlic paste can be used instead of minced garlic.
• Ginger : Minced ginger can be substituted for ground ginger.
• Vegetable oil: Canola oil or sunflower oil would be suitable alternatives to vegetable oil.

For the Ground Spices:

• Ground Coriander : If you have whole coriander seeds, you can grind them into powder.
• Red Chili Powder : Kashmiri Red chilli powder goes well.
• Garam Masala : You can use store-bought and make it yourself at home.

For the Cashew Cream:

• Cashew : If you don’t have cashews, you can use blanched almonds or macadamia nuts for a similar creamy texture.
• Rice Flour : Tapioca flour, cornstarch, or potato starch can be used instead of rice flour.
• Nutritional Yeast : You can omit it or use a vegan cheese alternative.

How to make Stuffed Zucchini: steps and method

Prepare the Zucchini

• Cut the tops off the zucchinis and scoop out the centers to create hollow shells.

Keep the scooped-out zucchini flesh for later use.

Zucchini filling or stuffing

• In a pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent.

• Add the minced garlic and diced red bell pepper. Sauté for another 2-3 minutes until the pepper softens.

• Crumble the firm tofu into the pan and cook for 3-4 minutes, allowing the tofu to absorb the flavors.

• Add the chili powder, cumin powder, paprika, salt, and pepper. Stir well to coat the tofu mixture with the spices.

• Add the cooked brown rice and the scooped-out zucchini flesh. Mix everything together and cook for an additional 2-3 minutes. Adjust seasoning if needed.

3. Stuff and Bake:

• Place the hollowed zucchini shells in a baking dish. Garnish the mixture with chopped corriander. Spoon the tofu rice mixture into each zucchini shell, pressing down gently to pack the filling.

• Drizzle the cashew cream over the stuffed zucchini.

• Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender when pierced with a fork.
• Remove the foil and bake for an additional 5 minutes to lightly brown the tops. Garnish with fresh chopped cilantro and serve with lime wedges for a zesty kick.

4. Storing the stuffed Zucchini

Refrigerating : If you plan to use the baked zucchini within a few days, store them in an airtight container in the refrigerator. Place a sheet of parchment paper or wax paper between layers to prevent them from sticking together.

Freezing : If you have a large batch of baked zucchinis or want to preserve them for an extended period, freezing is a great option. When you’re ready to use frozen baked zucchinis, remove them from the freezer and let them thaw in the refrigerator or at room temperature. Reheating them in the oven or microwave will help restore their texture. If the zucchinis have become slightly mushy after freezing, reheating them in the oven at a moderate temperature (around 350°F or 175°C) for a short time can help crisp them up before serving.

And there you have it. Simple yet decadent, stuffed zucchini with flavoured tofu and rice filling. This spicy tofu rice-stuffed round zucchini makes a delicious and satisfying main dish. Serve them warm as a standout meal that’s bursting with flavor.

Check out my other recipes here:

• Stuffed Okra or Bharwa Bhindi
• Mooli Paratha or Radish stuffed flatbread
• Aloo Paratha or Potato filling stuffed flatbread

Spicy Tofu Rice-Stuffed Round Zucchinis

Ingredients1x2x3x

• 2 medium-sized round zucchini
• 1 tbsp vegetable oil
• 1 block of extra firm tofu 400 g 0.8 lb
• 2 red chili peppers
• 2 cups of cooked rice
• 2-3 tomatoes
• 1 tsp cumin seeds
• 3-4 cloves of garlic minced
• 1- inch ginger minced

Ground Spices

• 1 tsp ground cumin
• 2 tsp ground coriander
• 1/2 tsp red chili powder
• 2 tsp Garam masala
• 1/2 tsp ground turmeric

Instructions

Prepare the Zucchinis:

• Preheat the oven to 375°F (190°C).
• Cut the tops off the zucchinis and scoop out the centers to create hollow shells.
• Chop up and keep the scooped-out zucchini flesh for the filling.

Prepare the Filling:

• In a pan, heat 1 tablespoon of olive oil over medium heat.
• Add the chopped onion and sauté until translucent.
• Add the minced garlic and diced red red chili pepper. Sauté for another 2-3 minutes until the pepper softens.
• Add the ground spices. Cumin, coriander, turmeric, red chili powder, Garam masala and stir for 30 seconds.
• Grate or crumble the firm tofu into the pan and cook for 3-4 minutes, allowing the tofu to absorb the flavors.
• Add the tomatoes and zucchini flesh cook that down. Once the tomatoes blend into the mix, add the cooked rice.
• Mix everything together and cook until most of the water has evaporated and you get a relatively thick filling to work with.
• Let the filling cool down

Stuffing the Zucchini

• Place the hollowed zucchini shells in a baking dish. Season the insides with salt and pepper and bake for 10 minutes
• Seasoning and baking will help draw out excess moisture. Take the zucchini’s out carefully and discard the water inside.
• Place it back onto the baking dish.
• Spoon the tofu rice mixture into each zucchini shell, pressing down gently to pack the filling.
• Blend the cashew cream mixture until smooth. Add a few tbsp of that on top.

Bake:

• Bake for about 35-40 minutes or until the cashew cream looks golden brown!
• Remove and garnish with fresh chopped cilantro and serve with lime wedges for a zesty kick.

Nutrition

Experience a burst of bold flavors with our Spicy Gochujang Shredded Tofu Noodles recipe! This dish combines the rich umami of tofu coated in soy sauce, the satisfying chew of noodles, and the fiery kick of gochujang sauce. The aromatics like ginger and garlic add a fun kick to the dish. The best part? It comes together in 15 minutes or less and is an irresistible dish that will leave you craving more.

Gochujang Shredded Tofu Noodles

Ingredients1x2x3x

• 400 g Soft or firm tofu grated
• 250 g Noodles of choice cooked according to package instructions
• 2-3 scallions or green onions greens, and whites chopped separately
• 3 cloves garlic minced
• 1- inch piece ginger minced
• 2 tbsp cooking oil
• 2 tbsp toasted sesame seeds

Sauce:

• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp rice wine vinegar
• 1 tbsp gochujang

Instructions

• Add all the ingredients for the sauce in a bowl and mix well
• Add oil to a skillet on medium heat, and add the whites of the scallions/green onions, ginger and garlic into the oil. Let it sizzle for around 2-3 minutes.
• Once they cook down a bit (making sure it doesn’t burn), add grated tofu to the skillet.
• Once the tofu turns golden brown, add the sauce to the skillet and mix it well.
• Once the sauce gets incorporated into the tofu, add the cooked noodles to the tofu mixture, turn off the heat, and stir it in.
• Once everything is well incorporated, serve on a plate, and garnish with onion greens and sesame seeds. Enjoy!

Spicy Creamy Pasta with Silken Tofu

Ingredients1x2x3x

• 300 g Favourite pasta cooked
• 1 onion diced
• 2 red chili peppers chopped
• 3-4 cloves garlic minced
• 2 tbsp tomato paste
• 200 g silken tofu
• ¼ cup cashews
• ½ tsp salt
• Chopped chives

Instructions

• Soak the cashews in some warm water for about 30 minutes.
• Add your favorite pasta to salted boiling water and cook according to package instructions. Set aside a cup of pasta water for later and set aside the cooked pasta.
• Heat some oil in another skillet and add onions to it. Let it cook for 4-5 minutes until the onions turn golden.
• Add the minced garlic, and chili pepper and cook for a couple more minutes.
• Now add tomato paste and cook for another couple of minutes bit more.
• Add the soaked cashew, silken tofu, and salt to a blender jar and blend smooth. Add water if required.
• Now turn the heat down on the skillet and add the blended silken tofu and cashew cream to the onion-tomato mix.
• Mix well and add ¼ cup of the pasta water to the mix to loosen the sauce. Add more if required. When it thickens to your desired consistency, turn off the heat.
• Add the cooked pasta to this and let the sauce coat the pasta.
• Top with some chopped chives and serve hot.

Nutrition