1. Recipes

How to Make Vegan Tofu-Stuffed Peppers - A Step-by-Step Guide

Are you tired of the same old stuffed pepper recipes? Looking for a delicious and nutritious alternative? Look no further! These vegan tofu-stuffed peppers are the perfect solution. Packed with flavor and protein, these peppers are sure to become a new favorite in your household.

Not only are these tofu-stuffed peppers delicious, they are also incredibly easy to make. With just a few simple ingredients and minimal prep time, you can have a healthy and satisfying meal on the table in n...

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Ingredients

  • 4 green bell peppers - tops, seeds, and membranes removed
  • 1 (16 ounce) package firm tofu
  • 1 tablespoon extra-virgin olive oil, or more to taste
  • 1 teaspoon ground cumin, or more to taste
  • ½ teaspoon garlic powder, or to taste (Optional)
  • ½ teaspoon onion powder, or to taste (Optional)
  • 1 pinch salt to taste
  • 1 (8 ounce) package jambalaya rice mix (such as Zatarain's®)
  • 1 (10.75 ounce) can condensed tomato soup, divided

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 12 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr 32 mins
  • Servings: 4
  • Yield: 4 stuffed peppers

  • Check whether green bell peppers will stand on a flat surface; if not, trim bottoms to flatten.
  • Drain tofu and pat dry. Place in a bowl and mash with a fork until similar to ground beef in texture.
  • Heat olive oil in a skillet over medium-high heat. Add mashed tofu, cumin, garlic powder, onion powder, and salt. Cook and stir until tofu is golden brown, 7 to 10 minutes.
  • Mix 2 1/2 cups water and jambalaya rice mix together in a saucepan and bring to a boil. Stir in the tofu mixture. Reduce heat to low, cover, and simmer until rice is tender and water has been absorbed, about 25 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Fill a pot with enough water to cover green bell peppers; bring to a boil and then add green bell peppers. Cook until softened but not mushy, 5 to 10 minutes.
  • Remove jambalaya mix from heat; let rest for 5 minutes. Fluff with a fork; add 1/2 the tomato soup and stir.
  • Stand the boiled green peppers in a square glass baking dish. Scoop the rice and tofu mix into the peppers. Spoon remaining tomato soup over the filled peppers. Place any extra filling around the green bell peppers in the bottom of the baking dish.
  • Bake in the preheated oven until the tomato soup topping begins to darken and dry, 30 to 45 minutes.

    • Nutrition

    391 cal.

    • Total Fat: 10g
    • Saturated Fat: 2g
    • Sodium: 1221mg
    • Total Carbohydrate: 62g
    • Dietary Fiber: 4g
    • Total Sugars: 9g
    • Protein: 16g
    • Vitamin C: 136mg
    • Calcium: 424mg
    • Iron: 8mg
    • Potassium: 522mg

    Categories

    Appetizer recipes
    Main recipes
    Side recipes
    Vegan recipes
    Tofu recipes