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Taste of Japan

Stuffed courgette with tofu and sweet lemon miso

These Japanese stuffed vegetables are lots of fun to make and very simple, too! Once you’ve prepared the tofu mixture, all you have to do is hollow out the courgette pieces, creating a hole to nestle the tofu in. Use the courgette flesh in a soup, pasta, risotto or stir-fry.

By Med and Zenta Tanaka

Makes 24 pieces | Prep 25 minutes plus soaking and draining | Cook 20 minutes | Calories 31 (per piece)


2-3 medium courgettes

1 tbsp olive oil


toasted white sesame seeds

ao-nori – dried green seaweed (optional)


500g (1lb 2oz) fresh tofu, drained well

2 tbsp olive oil

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Aug-18
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About Vegan Food & Living Magazine

Looking for some al fresco recipes to make your vegan barbecues and picnics more exciting this summer? Look no further than the August issue of Vegan Food & Living as we have ideas for burgers salads, quiche and beyond. Also this issue we share the best dishes to cook up on a camp fire, reveal how you can get involved in World Plant Milk Day 2018, share 23 remarkable facts about honeybees and why you shouldn't eat honey, plus how you can put together nature's best first aid kit.