Hi everyone!
Here’s a simple and delicious recipe from my mom.
It’s easy to make, comforting, and perfect with rice.

Ingredients (2–3 servings)

• 2 zucchinis
• 1 block of tofu (250 g / 9 oz)
• 1 onion
• 1 garlic clove
• 250–300 g canned tomatoes, drained (or 400 g / 14 oz tomato sauce)
• 1 bell pepper, sliced
• Green and black olives, pitted
• Olive oil
• Salt
• Tex-Mex spices
• Oregano

Instructions

1. Prepare the tofu
   • Blend the tofu with a little olive oil, salt, and Tex-Mex spices.
   • Set aside.
2. Prepare the zucchinis
   • Cut the zucchinis in half lengthwise.
   • Remove the inside with a spoon and keep it.
   • Boil the zucchini halves in water for 5 minutes.
   • Drain and set aside.
3. Make the tomato sauce
   • Chop the onion, garlic, and bell pepper.
   • Cook them in a pan with some olive oil.
   • Add the tomatoes (or tomato sauce).
   • Add olives, oregano, and salt.
   • Chop the zucchini flesh and add it to the sauce.
   • Cook on low heat for a few minutes.
4. Assemble
   • Put the tomato sauce in the bottom of an oven dish.
   • Place the zucchini halves on top.
   • Fill the zucchinis with the tofu mix.
   • Drizzle with olive oil.
5. Bake
   • Heat the oven to 180 °C / 350 °F.
   • Bake for 30 minutes.
6. Serve
   • Add a little olive oil before serving.