Saturday, February 5, 2011

Roasted tofu ricotta stuffed peppers

I stumbled upon a very interesting food blog called Vegan Cowboy Food which has a recipe for tofu ricotta and I felt really inspired to make it myself with my own little twist. Here's the link to the original page; Vegan Cowboy Food tofu ricotta recipe

I served this the other night along with the lemon & saffron rice together with some steamed asparagus it was a big hit. Sorry about the picture quality, my camera battery was dead so I used my phone. This recipe can be easily made Vegan friendly by using a cheese-free pesto either shop bought or home made.

Serves: 4

125g tofu, preferably silken
2 garlic cloves, crushed,
2 spring onions, chopped,
2 heaped tsps of green pesto,
handful of cherry tomatoes, quartered,
pinch of cracked black pepper,
2 peppers, red or yellow,
50g of pinenuts,
Splash of balsamic vinegar,
Olive oil.

Preheat the oven to 180°C. Rinse the peppers, cut them into halves through the stem then remove the membrane and seeds. When the oven is ready put the pepper halves on a baking tray and drizzle them with the balsamic vinegar and olive oil before putting them in the oven for 10 minutes. While the peppers are softening in the oven, heat a frying pan and dry fry the pine nuts until they begin to turn golden. Add the chopped cherry tomatoes followed by a generous sprinkling of cracked black pepper and the chopped spring onions. When the cherry tomatoes start to soften remove the pan from the heat. Next break up the tofu into a food processor/blender and blitz it until it looks smooth and creamy. Add the pesto and crushed garlic into the  tofu followed by the toasted pine nuts, cherry tomatoes and spring onion mix. Stir the mixture well.
Remove the peppers from the oven fill each one with the tofu ricotta before putting them back into the oven for 20 minutes.

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