Tag Archives: tofu ricotta

Lonely red peppers


Since we came back from Europe I wanted to try making “something kind of like” my mom served us for dinner after our hiking trip; stuffed peppers. But hmm…her meal was delicious obviously but too heavy to handle for my stomach on a regular day and I learned my mistake.

While doing shopping last weekend in the Organic Garage I saw a stock of beautiful big red peppers and I couldn’t resist buying them. I was planning to make them on Monday but then by the time I came back I was too hungry to wait for dinner so they had to wait.

I was off today so finally I picked these 2 guys from my fridge, stuffed them with “tofu ricotta” following this recipe.

Tofu stuffed red peppers

“Tofu ricotta”

2 big red peppers

1 garlic clove

1 tsp olive oil for greasing your baking dish

spices: herbs de Provence, nutritional yeast, salt&pepper

cheese of your choice (Tom got it with a regular Jarlsberg and since I didn’t have any vegan cheese at home I had one without cheese).

Preheat the oven to 375F.

Start by washing and drying your peppers, then trim them from the top and core the center. Squeeze a garlic clove and rub them inside the peppers. Lightly oil your backing dish or use  parchment paper. Stuff peppers with “Tofu ricotta” and sprinkle with cheese on top. Place in the oven for around 40 minutes, watch them to make sure the skin is not burning. It’s  great and high in protein meal for any time of the day. You can add any veggies or salad on the side.

I am off for Yoga Therapeutics training during the weekend so I am pretty excited about that. Will be back with some reviews for sure….until then

Stay well,




Vegan Zucchini Tofu Lasagna has been served


I am always trying to get the best pic of a meal I am blogging about -sorry, not this time.
Maybe I was too hungry or too inpatient to spend some time and take a proper shoot before I dug in. And believe me it tastes better than it looks.
I was craving lasagna for a while (again) but wanted to try it without using a traditional lasagna pasta. I wanted to make it a lighter lunch and easier for my digestion and whoa-everything is possible.

Vegan Zucchini Tofu Lasagna

inspired by Elise and this recipe
You will need:
1 big zucchini
a good marinara sauce (choose the one you really like)
½ block organic firm tofu
a handful of spinach
turmeric, “Tamari” (gluten free soy sauce), mustard, crushed red pepper flakes, herbs de Provence, nutritional yeast.

Preheat the oven to 375F.
Start with making “tofu ricotta” by smashing tofu with a fork and adding all the spices into a bowl. Add chopped spinach and let it sit and marinate for a bit. Peel a zucchini using a sharp knife or a vegetable peeler to shave lengthwise noodles. It’s pretty tricky at first but it doesn’t have to be pretty;)
Start lining your lasagna in a baking dish with marinara on the bottom, zucchini noddles, tofu ricotta and so on until you reach the top. Sprinkle with more nutritional yeast or cheese of your choice. Place into the oven for around 40 minutes.

We enjoyed this lasagna for the last week. Considering that my picky husband ate one on his own when I made it for the next day,

I am pretty sure you won’t regret it.