Stuffed Roasted Peppers (Tofu Walnut 'Meat)
Stuffed Roasted Peppers, Tofu Walnut 'Meat'
2-3
Ingredients
- tofu, 7oz extra firm (half block)
- walnuts, ½ cup chopped
- fresh garlic, 2 large cloves chopped
- shallot, ½ chopped
- tomato paste, 2 tbsp
- seasonings:
1 tsp cumin
1 tsp turmeric
1 tsp cinnamon
1 tsp garlic powder
1 tsp onion powder
¼ tsp nutmeg
¼ tsp ginger
¼ tsp paprika
generous pinch of salt + pepper - 2-3 bell peppers of your choice
- evoo, avo oil, or coconut oil for cooking
- to serve: fresh cilantro, lime, avocado
Directions
Preheat oven to 375°.
Prep tofu by removing moisture. Cut your 7oz tofu block in half and then wrap the blocks in a kitchen towel, place on top of a cutting board or other surface ok to get wet. Then place something heavy like books to help remove moisture. Let this sit for 10-15 minutes.
In the meantime, prep peppers by removing tops and make sure all seeds are removed. Place peppers on a parchment covered baking sheet. Optional, you can lightly coat peppers to oil. Set aside.
Once tofu is ready, heat a medium skillet or pan over med-low heat. Lightly coat with oil, and once heated through, add garlic and shallot, cook until fragrant, 3-5 minutes.
Add tofu by crumbling into pieces with your hand, turn up heat slightly, and then using a kitchen utensil like a spatula or tongs, continue to break up tofu and mix together with oil, garlic, and shallots.
Then add all seasonings and tomato paste. Continue to mix around until all ingredients are well-combined. Taste test and adjust, sometimes you may want more garlic or cinnamon or spice —flavor to your palate!
Add oil as needed if tofu walnut ‘meat’ seems dry.
Once ready, remove tofu walnut ‘meat’ from heat and then stuff your peppers!
Enter into oven and let roast for 25 minutes. For extra crips, once roasted, turn off oven heat and broil instead, for 3 minutes.
Serve with your fave stuffed pepper garnish! Enjoy.