stuffed peppers

This is adapted from a vegetarian cookbook.
100 g (1/2 cup) blended tofu (normal tofu not silken tofu)
150 g (1 cup + 2 1/2 tablespoons) soy yoghurt
1 tablespoon olive oil
2 tablespoons nutritional yeast
2 knife points garlic powder (or you use fresh garlic)
salt and pepper
2 tablespoons frozen herbs (I used an 8-herbs-mix)
25 g (3 tablespoons) sunflower seeds
100 ml (1/3 cup + 3 tablespoons) water
5 g (1 tablespoon) agar
Blend the tofu in the mixer, add soy yoghurt and olive oil. Season to taste with salt, pepper, nutritional yeast, garlic powder and stir in the sunflower seeds.
Bring water and agar to a boil, stir in the tofu-soy yoghurt mix and fill it into peppers, put it into the fridge till it's gelled. Take a sharp knife put it into water and cut the peppers into pieces.

variations:
take frozen dill and afterwards fill into cucumbers
vary the seeds or take pine nuts
PS: Perpare it the day before, it will taste better ;-) .