These Tofu Scramble Stuffed Peppers are a unique twist on the traditional tofu scramble. They are loaded with Italian flavors and can be served for dinner.
I recently got four green peppers that needed to be eaten ASAP, so I knew they would have to be the star of a meal. Looking into my pantry, and knowing I didn't have a grain to add to the peppers, I decided to make Tofu Scramble Stuffed Peppers.
Just like tofu scramble, whether it be in a burrito or other form, it is customizable. You can include all your favorite herbs, spices, and veggies.
I just happen to include things that I had in my kitchen and pantry. I added tomato sauce, basil, oregano, and vegan mozzarella to these peppers to give an Italian flair.
Last year, I was given some beautiful plates and bowls as a gift. They all have different color combinations.
It is funny because at the time of receiving them, I had just finished my latest back drop (painting on canvas board), which just happened to match the colors of a couple of the plates perfectly.
Recipe
Here's a way to have your tofu scramble for dinner!
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I love these Pyrex baking dishes! I used a 7 ½" x 9 ½" baking dish for this recipe. It's great because it comes with a cover, so I can put it in the fridge.
Tofu Scramble Stuffed Peppers
Ingredients
- 3 green peppers + ½ cup chopped green pepper
- 1 tablespoon olive oil
- ½ cup chopped red onion
- 14 oz. firm tofu drained and pressed
- 1 clove garlic minced
- 1 cup tomato sauce
- 1 teaspoon oregano
- 1 teaspoon basil
- salt and pepper
- 1 cup chopped Roma tomatoes
- 3 cups spinach
- ½ cup vegan mozzarella
Instructions
- Preheat oven to 350°.
- Slice green peppers in half and take out the membranes and seeds. In a large pot, bring water to a boil and add green peppers. Cook until just tender. Set aside.
- Heat oil in a pan and add onion. Cook until translucent.
- Add tofu and cook until starting to brown. Add garlic and cook for 30 seconds more.
- Add tomato sauce, chopped green pepper, and spices. Cook until green pepper is crisp tender.
- Add Roma tomatoes and spinach. Cook until spinach is wilted.
- Stuff pepper halves with tofu mixture. Top with vegan mozzarella. Bake at 350° for 20-30 minutes, or until green peppers are tender.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Kieren says
What is the purpose of boiling the capcisums before baking them?
Willow Moon says
The peppers would be crisp if not, boiling them insures that they’ll be tender.
Michael says
I love your Tofu Scramble Stuffed Peppers recipe. It look delicious! I will try to make it. Thanks!
Mimi Rose says
Oh wow these looks amazing! I love stuffed peppers in the fall, there's something so comforting about them - maybe it was due to growing up with them during this time of the year. I love that you used tofu, they sound delicious!
Willow Moon says
I grew up with them around this time of year too!
ananda says
this looks so yummy and easy! the flavors must be awesome with oregano and basil!
Willow Moon says
Oregano and basil do add great flavor, don't they!
JeeYoung W says
I love stuffed peppers, such a great idea to try with tofu!
Willow Moon says
Thanks!
Vet Leow says
I love eating tofus and green peppers...the idea of combining them with cheese on top is just awesome...Thanks for the wonderful recipe as always!
Leah says
This sounds so delicious! I love stuffed peppers, and this sounds like a great dinner!
Willow Moon says
Thanks Leah!
Jessica Sheppard says
Tofu scramble stuffed peppers looks delish! Thanks for sharing this recipe, happy to add it to my Thanksgiving holiday menu. I will have family in town so will need the added variety!
workingmommagic says
These look delish! I am always looking for vegetarian dinner options that my family will also love!
Willow Moon says
Thanks! What I love about these and a tofu scramble in general is that they are so easy to customize!