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Baked rye shells stuffed with tofu
Number of servings: 4
Ingredients
- Tofu -
- Rye conchiglioni -
- Marinate
- Soy sauce -
- Sesame oil -
- Agave syrup -
- Black pepper -
- Thyme -
- Extras
- Chive -
- Red bell pepper -
- Carrot -
- Agaricus mushrooms -
- Turmeric -
- Black pepper -
- Sauce
- Canned tomatoes -
- Harissa -
- Black pepper -
- Garlic -
- Dired onion -
- Olive oil -
- Dried tomatoes -
- Top layer
- Mozzarella -
Cooking instructions
- Marinate tofu: soy sauce, sesame oil, agave syrup, pepper, thyme. Leave marinated tofu in the fridge overnight.
- Blend tofu with chives, peppers, carrots, 6 mushrooms, a teaspoon of turmeric, and pepper.
- Cook rye shells. Cool slightly and stuff with tofu and vegetables.
- Prepare the sauce: put to a pan canned tomatoes or 3 chopped fresh tomatoes, heat up and add: a teaspoon of harissa, pepper, garlic, a dried onion, 2 teaspoons of olive oil from the jar with dried tomatoes, and 7 chopped dried tomatoes.
- Arrange the stuffed shells in a baking dish and flood everything in the tomato sauce. You can sprinkle it with grated cheese or lay couple of slices of mozzarella.
- Bake for 20 minutes at 180 degrees.
- Magda -
