Tofu Stuffed Bell Peppers With A Twist Food

TOFU STUFFED PEPPERS

Steps:

• Roast the pepper over the high flame, and roast until the edges are lightly charred.
• Allow it to cool for about 10 minutes.
• Divide the peppers into two lengthwise. Deseed and remove the ribs.
• Arrange halved peppers in the tray facing upwards. And set aside.
• Drain the excess liquid of the tofu, and crumble them using a fork. Set aside.
• Heat oil over medium heat in a large pan.
• Add tofu crumbles, corn kernels, cooked brown rice, and salt.
• Let it simmer for 2 minutes.
• Stir in fire-roasted diced tomato, and cook for 5 minutes in low-medium heat or until the liquid is absorbed by the rice.
• Scoop the filling and stuff the peppers.
• Bake them in 350°F for about 15 minutes or untul the peppers is soft.
• And broil for 3-5 minutes for the appealing finish.
• Serve hot with ranch or spicy mayo.

VEGAN TOFU-STUFFED PEPPERS

Steps:

• 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.

TOFU AND RICE STUFFED PEPPERS

Steps:

• Place rice and water in a pot and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes, or until tender.
• Heat the olive oil in a skillet over medium heat, and stir in garlic and tofu. Cook about 5 minutes. Mix in 1/4 cup marinara sauce, season with salt and pepper, and continue to cook and stir until tofu is evenly brown.
• Preheat oven to 350 degrees F (175 degrees C).
• Using a wooden spoon or spatula, press an equal amount of rice into each pepper half. Layer rice with remaining marinara sauce, and 1/2 the cheese. Press equal amounts of tofu into the pepper halves. Place 1 tomato slice on each pepper, and top peppers with remaining mozzarella. Arrange stuffed peppers in a baking dish.
• Bake 25 minutes in the preheated oven, until cheese is melted. Serve 1/2 of each color pepper to each person.

TOFU STUFFED BELL PEPPERS

Steps:

• Prepare rice according to package directions.
• Preheat oven to 350°.
• Cut off top of peppers½" from stem.
• Discard membranes and seeds.
• Chop top and discard stem.
• Parboil pepper bottoms in boiling water for 4 minutes.
• Drain well and stand upright in a shallow baking dish.
• Dice tofu into bite-size pieces.
• Stir-fry tofu, onion, and garlic in skillet.
• Add pepper, parsley, and chopped pepper tops.
• Cook one minute.
• Stir in rice, corn, and cheese.
• Pack into pepper cups.
• Bake uncovered for 30 minutes or until heated through.
• Top with extra cheese if desired.
• Enjoy!

TOFU-STUFFED BELL PEPPERS WITH A TWIST

Steps:

• Preheat oven to 400 F and prepare a 9X13 pan by spraying with cooking spray or oiling lightly.
• Cook brown rice according to package directions. You could use 1 1/2 c leftover rice instead.
• Meanwhile, prepare vegetables according to ingredients list. Also, halve peppers longitudinally and remove seeds and membrane.
• Saute eggplant in a frying pan on medium-high heat in half the oil. Season with chili powder, salt, and pepper. Remove to a large, heat-resistant bowl when cooked.
• Add remaining oil to the pan and saute tofu, garlic, and scallions. Season with salt, pepper, and chili powder and cook until tofu becomes golden and somewhat crisp. Place in bowl with eggplant.
• Add cooked rice to the vegetables and stir to combine. Make a slurry of the cornstarch and broth and add to the mixture.
• Lightly salt bell pepper cavities if desired. Pack with filling mixture and put in prepared pan. Add enough water or broth to the pan to fill it by about 1/2 inch.
• Bake for 30 minutes, or until filling is crisp on top and peppers are cooked, but not mushy.

STIR-FRIED TOFU AND PEPPERS

Steps:

• Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
• Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
• In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
• Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.

TOFU WITH BELL PEPPERS

Steps:

• Cut the tofu into bite sized cubes. Place in a bowl.
• Mix together the garlic, soy sauce, and sweet chili sauce. Drizzle over the tofu and coat. Let it sit for at least 30 minute.
• Heat the oil in a large pan. Add the onion and cook over high heat until brown and almost crispy (you can crisp them if you want). Remove them from the pan with a slotted spoon and let drain on paper towels.
• Remove the pan from the heat (it WILL spit at you if you do not). Add the tofu. You can return it to the heat once it has stopped spitting and cook for about 5 minute Remove all but 1 tbs of oil (I usually do not have to remove any oil), and all of the tofu.
• Add the bell pepper and cook for 2-3 minutes or until soft. Turn down heat and let cool for a bit so the sauce does not spit on you. Return the tofu, onions, and leftover sauce to pan. Heat through.

VEGETARIAN STUFFED BELL PEPPERS

Steps:

• 1.start by cooking the rice with the vegetable stock, and set that aside.
• 2.slice your bell peppers(you can use red or green) in half vertically and scoop out the insides.Place the six pieces into a baking pan or dish that has been sprayed with pam spray or oil.
• 2.Next start cutting your veggies.finely chop the 1/2 of onion,celery,carrot and the whole zuchini.Add to your pan with oil on low heat. Iike to chop my veggies fine so that my Bf and father dont notice them.This is a great trick to get kids eating veggies.
• 3.Sautee the veggies till there at a soft stage.
• 4.Now add your can of tomatoes,2 cups tomato sauce,ketchup.Chop your garlic up fine and throw that in there also.
• 5.Turn heat up to medium and mix everything together really well.
• 6.Now you can add your basil,oregano,bay leaf,pesto,salt,and pepper. keep stirring everything until the veggies and tomatoes are nice and soft.
• 7.add your cooked rice to the pan.mix everything together well.Now you can grate the cheese and add 1/2 cup to the the rice mix,keep stirring till everythings combined.
• 8.Preheat your oven to 375 degree. Spoon the rice mixture into each of the pepper halves,make them nice and full.
• 9.Pour remaining sauce over all the peppers and sprinkle the remaining cheese allover the top.
• Bake for 30 minutes or until cheese is melted.