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roasted zucchini and tofu with paprika, creamy tomato sauce with fresh herbs, parboiled long rice

Brunch, Vegetarian, Gluten free, Tofu, Vegetables and Fruits, Risotto, Pasta and Rice

Simple recipe with a lot of flavor and color that will impress your guests. The recipe gives you a little taste of Ukrainian cuisine.


Curry and tumeric can be a great alternative to season the sour cream sauce.


Recipe for 2


500 Gr
1.50 Tsp
0.50 Lb

Creamy sauce

125 Ml
Sour cream
1 Clove(s)
Chopped garlic
1 Tsp
Tomato paste
1 Tbsp
6 Leaf(ves)

Basmati rice

150 Gr
Basmati rice
1 Small
1 Leaf(ves)
Bay leaf

Dressing and final touches

4 Leaf(ves)
Basil leaves
2 Bunch
2 Tbsp
Crushed peanuts
  • Butter
  • Salt and pepper
  • Olive oil

Preparation time: 30 min

Preheat your Oven at 400 °F

  • To prepare before the class


    Cut the tofu in cubes half of an inch thick. Prepare a pot of boiling salted water. Once it starts boiling, put in the tofu cubes for about 1-2 minutes. Rinse and strain under cold water. Keep on your counter for now.

    Clean the zucchinis

    Cook the cashews in the oven for 4-5 minutes, then squish them under a pan.


    1 cutting board, 1 chef knife, 1 pairing knife, clean rags, 1 strainer

    1 sheet pan, 1 oven, 1 frying pan, 1 wooden spoon, 2 bowls

  • Preparations with the chef

    Cut the Zucchinis in cubes

    Chop a part of the dill, keep 4 leaves for presentation, finely chop the basil, keep some leaves for presentation.

    Chop the onion for the rice.

  • Zucchini and tofu

    In a bowl mix in the zuccchini cubes and the tofu cubes, add olive oil, salt and pepper and paprika.

    MIx well and put it on a sheet pan for the oven.

    COok in oven for 20 minutes, depending on the size of your cubes.

  • Sauce

    In a pan on medium heat, add the sour cream, chopped garlic, tomato paste, chopped dill, basil and some salt and pepper. Let it cook slowly for a couple minute. Once the sauce has thickened, add in the tofu and zucchini cubes.

    Mix delicately and taste to season.

  • Plating and final touches

    In he center of your plate, put a spoonful of rice and create a nest with a whole in the middle.

    Put in the center of your rice your tofu and zucchin9is mixture

    FInish up with your roasted cashews, basil leaves and the dill we kept aside.

Curry and tumeric can be a great alternative to season the sour cream sauce.

Share this unique and tasty

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