Stuffed zucchini and bel peppers

Finally back in my own kitchen after all those delicious vegan London meals. Although, this one is from before our little trip:

1. Cut a zucchini lengthwise into 2 and hollow it out
2. Chop the removed flesh of the zucchini finely
3.  Chop 1garlic clove very fineley
4.  Saute the garlic in olive oil
5. Add chopped zucchini flesh
6.  Add 2 tablespoons light soy sauce
7.  Add 250 g crumbled tofu
8.  Add some African spices (= cumin, salt, chili, paprika powder and coriander)
9.   Stirr 3 tablespoons almond flour through
10. Add some  white pepper
11.  Fill the hollowed zucchini and peppers with this mixture
12. Sprinkle with panko mixture (see before)
13. Put this in the oven at 200 ° C for half hour.




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