Café RiDAN
  • Home
  • RECIPE INDEX
    • BREAKFAST & BRUNCH
    • APPETIZERS
    • MAIN COURSE
    • DESSERTS
    • DRINKS
  • ABOUT ME
  • CONTACT ME

Café RiDAN

  • Home
  • RECIPE INDEX
    • BREAKFAST & BRUNCH
    • APPETIZERS
    • MAIN COURSE
    • DESSERTS
    • DRINKS
  • ABOUT ME
  • CONTACT ME

TOFU STUFFED BELL PEPPERS

TOFU STUFFED BELL PEPPERS

These tofu stuffed bell peppers are an absolute favorite will all my friends. The idea for these stuffed peppers came from a tofu “meat” loaf that I make for vegetarians on Thanksgiving. I decided to crumble the entire loaf and make it into a stuffing. It was delicious. In fact all the meat eaters were the first ones to polish off these peppers. You do not miss the meat at all.

Tofu Stuffed Bell Peppers

I use firm tofu for this recipe as it crumbles very well. Tofu has no flavor of its own so it absorbs all the seasoning really well. The boiled potatoes act as a binder for the stuffing. I have used red bell peppers but use any bell peppers that you like. There is a bit of prep to do for this recipe and it has a long list of ingredients but it is very easy to make.

Tofu Stuffed Bell Peppers

These stuffed peppers are a great make-ahead dish for a party. Stuff the peppers the day before, cover and refrigerate. Bake them off right before serving. Left overs freeze really well. Just reheat them in the oven and enjoy.

Here is how I make them…

TOFU STUFFED BELL PEPPERS
2016-08-28 06:32:55
Serves 4
Write a review
Save Recipe
Print
Ingredients
  1. 1 pound/450 grams firm tofu
  2. ½ cup onion, finely chopped
  3. ½ cup carrots, finely chopped
  4. ½ cup celery, finely chopped
  5. 4 garlic cloves, finely chopped
  6. 1 green chili or jalapeño, finely chopped
  7. 2 tablespoons rosemary leaves, finely chopped
  8. ½ teaspoon garlic powder
  9. ½ teaspoon onion powder
  10. 1 teaspoon paprika
  11. 2 teaspoons herb de province or mixed dried herbs
  12. 1½ teaspoons salt
  13. 1½ teaspoon pepper
  14. 2 bay leaves
  15. ½ teaspoon sugar
  16. 2 tablespoons Worcestershire sauce
  17. 1 tablespoon balsamic vinegar
  18. 4 tablespoon tomato paste
  19. ½ cup cheddar cheese, grated
  20. 4 red bell peppers, cut in half and seeds and membranes removed
  21. 2 small potatoes, boiled and mashed
  22. 2 tablespoons olive oil
Instructions
  1. Boil two potatoes until tender. Peel and mash. Set aside.
  2. Crumble the tofu into a fine mesh strainer. Press and squeeze with you hands until all the moisture is drained. Set aside.
  3. Heat olive oil in a large skillet over medium heat.
  4. Add onions, carrots, celery, garlic, green chili and bay leaf. Sauté for 10 minutes until lightly golden brown.
  5. Add tomato paste. Sauté for another 3-4 minutes.
  6. Add rosemary leaves, garlic powder, onion powder, paprika, herb de province, salt, pepper, sugar, Worcestershire sauce, and balsamic vinegar. Cook for another 3 minutes.
  7. Add tofu and mashed potatoes. Cook for 5 minutes.
  8. Allow the mixture to cool.
  9. Preheat oven to 350 degrees F or 180 degrees C.
  10. Cut 4 bell peppers in half. Remove seeds and membranes.
  11. Stuff the peppers with the cooled tofu mixture. Top with grated cheese and sprinkle with salt and pepper.
  12. Arrange peppers on a baking sheet lined with parchment paper.
  13. Bake for 25-30 minutes until the top is golden brown.
  14. Serve hot.
By Antara Chugh
Café RiDAN https://www.caferidan.com/
Wordpress Recipe Plugin by Recipe Card
DinnerlunchPeppersTofuvegetarian
0 comment
0
Facebook Twitter Google + Pinterest
previous post
LEMONGRASS MINT ICED TEA
next post
GRILLED SALMON WITH MANGO SALSA

You may also like

CHICKEN SHAWARMA PITA PIZZA

September 28, 2018

PARSI MARGI NA FARCHA

August 31, 2018

SRI LANKAN CHICKEN CURRY

July 26, 2018

GALOUTI KABAB AND SHEERMAL

June 22, 2018

PAPA’S MUTTON CURRY RECIPE

June 15, 2018

KERALAN KOZHI KUTTAN (Chicken curry with chillies and...

June 8, 2018

BASMATI & WILD RICE PULAO WITH CHICKPEAS

May 25, 2018

LEMON AND THYME SALMON

May 11, 2018

CHORIZO AND CHICKPEA STEW

April 27, 2018

SOBA NOODLES WITH EGGPLANT AND MANGO

April 20, 2018
Facebook Twitter Instagram Pinterest Email

About Me

About Me

Hi! My name is Antara and I am a food aficionado. A self-taught cook, baker, cake decorator, and the girl behind this new blog – Cafe Ridan.

Facebook Twitter Instagram Pinterest Email

Instagram

No images found!
Try some other hashtag or username

Pinterest

@caferidan

Popular Posts

  • 1

    PALAK PANEER (Indian Cottage Cheese in a Spinach Curry)

  • 2

    PARSI KHEEMA CUTLETS

  • 3

    PARSI PULAO DAL

  • 4

    ORANGE & BLUEBERRY POUND CAKE

  • 5

    ROSE PISTACHIO KULFI ICE CREAM

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • Email

© Cafe RiDAN 2018


Back To Top