Zesty Lemon‑Turmeric Tofu & Quinoa Stuffed Zucchini Boats – 30‑Minute Protein Power

Brighten your dinner routine with these Lemon‑Turmeric Tofu & Quinoa Stuffed Zucchini Boats. They combine a crisp zucchini shell, a zesty sauce, and a protein‑rich tofu‑quinoa mix, all ready in under 30 minutes. Perfect for a quick weekday lunch or dinner that won’t compromise on taste or nutrition.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 medium zucchini (halved lengthwise, seeds scooped)
• 1 cup cooked quinoa
• 1 block firm tofu (pressed and crumbled)
• 1 tablespoon olive oil
• 1 tablespoon grated fresh turmeric
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili flakes (optional)
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• 2 tablespoons plain Greek yogurt (for drizzle)
• 1 tablespoon honey or maple syrup

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the crumbled tofu, cooked quinoa, turmeric, lemon zest, lemon juice, garlic, cumin, smoked paprika, chili flakes, salt, and pepper. Stir until all ingredients are well mixed.
3. Fill each zucchini half with the tofu‑quinoa mixture, pressing gently to pack.
4. Place the stuffed zucchini halves on the prepared baking sheet and drizzle a little olive oil over them.
5. Bake for 20–22 minutes, until zucchini is tender and tops are lightly golden.
6. Meanwhile, whisk the Greek yogurt with honey until smooth and set aside.
7. Remove zucchini boats from the oven, sprinkle with chopped cilantro, and drizzle generously with the honey‑yogurt sauce.
8. Serve immediately for a warm, comforting dish or allow to cool, cover, and refrigerate for up to 3 days.

Chef's Note

Press the tofu for at least 15 minutes to remove excess moisture; it keeps the filling firm and lets it absorb the spices beautifully.

Make-Ahead Tips

The stuffed zucchini boats can be refrigerated for up to 3 days. Reheat in a 350°F (175°C) oven for 10 minutes before serving.

Substitutions

Tempeh or seitan can replace tofu for a different texture; cooked brown rice or farro can substitute quinoa.