Stuffed Peppers with Couscous, Vegetables, Smoked Tofu, and Tahini Sauce

Mash half of the smoked tofu with a fork and cut the other half into cubes.

Finely chop the leek.

In a pan, heat 3 tablespoons of olive oil, add the leek and sauté.

Then add the mixed vegetables (I used carrots, peas, mushrooms, peppers, corn) and the couscous and sauté everything for 3 minutes.

Add 3 tablespoons of tomato puree and the mashed smoked tofu.

Remove from heat, add the water and let it swell for 5 minutes.

Season with soy sauce, vegetable broth, salt, pepper.

Incorporate the tofu cubes and the tahini sauce and mix. If the mixture is too dry, add more vegetable broth.

In a baking dish, mix the remaining tomato puree with salt, pepper, and oregano.

Cut off the top of the peppers, empty them and fill them with the couscous mixture, pressing well. Close the peppers with their "lid" and place them in the baking dish.

Bake in a preheated ventilated oven at 180 degrees for 30 minutes.