Baked courgette flowers filled with herbed tofu
Courgette flowers stuffed with herby tofu, with tomato salad.
Open in the appPer serving
- Calories
- 405 kcal
- Protein
- 32.9 g
- Carbohydrates
- 20.8 g
- Fat
- 24.8 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Zucchini flowers8
- Tofu170 g
- Chives3 g
- Lemon zest2 g
- Tomatoes200 g
- Basil4 g
- Breadcrumbs10 g
- Extra virgin olive oil2 teaspoons
- Saltto taste
- Black pepperto taste
Contains: gluten, soy,
In season: May – August
Method
- Turn the oven on to 200 °C (fan) and line a baking tray with baking paper. Clean the courgette flowers: gently open the petals, remove the stamen inside and the tough stalk, then rinse them under a trickle of water and pat dry with kitchen paper.
- Drain the tofu and blend it with the chives, grated lemon zest, salt, black pepper and a splash of water until smooth and thick.
- Using a teaspoon (or a piping bag) fill the flowers with the cream without overfilling and close them by twisting the petal tips.
- Place the flowers on the tray, sprinkle with the breadcrumbs, drizzle with half the oil and bake at 200 °C for 12 minutes, until the top is golden and crisp.
- Meanwhile wash and slice the tomatoes and dress them with torn basil, the remaining oil and a pinch of salt; serve them with the hot flowers.
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