These Tofu Stuffed Peppers are a unique twist on the traditional tofu scramble. They are loaded with Italian flavors and can be served for dinner.
💌 SAVE THIS
I'll email this post to you, so you can come back to it later!
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 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 happened 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.
Another recipe you might like is my Tofu Bell Pepper Stir Fry.
❤️ Why You'll Love Them
- They're healthy, hearty, and comforting.
- They are incredibly easy to make. If you've made tofu scramble, this just has a couple of extra steps.
- It's a different way to stuff peppers than classic stuffed pepper recipes.
🧾 Ingredients
- Tofu: I used firm tofu packed in water found in the refrigerated section of the grocery store. You could use extra firm tofu in a pinch, but I usually save that for baked recipes.
- Red onion: I happen to use red onion for this recipe, but yellow or white onions work as well.
- Garlic: Part of the aromatics - necessary for flavor.
- Oregano and basil: An Italian seasoning blend would taste great as well.
- Salt and pepper: Enhances flavors and adds flavor. I like to use sea salt.
- Tomato sauce: You could also use marinara sauce or pizza sauce. If you do, you may want less herbs.
- Olive oil
- Tomatoes: You could leave them out or use other veggies.
- Spinach: I like spinach because of the mild flavor, but kale would work as well.
- Bell peppers: When I first published this recipe I used green bell peppers, but I prefer red, orange, and yellow peppers. Use your favorite.
- Vegan mozzarella: I really like Miyokos Vegan Mozzarella because it has clean ingredients. You could use vegan cheddar or another vegan cheese, but I think the mozzarella goes well with the other flavors.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
5 Secrets to Transforming Tofu
FREE 5 part email series to help you cook tofu like a pro.
We respect your privacy. Unsubscribe at any time.
🔪 Instructions
Step 1: Slice peppers in half and remove the seeds and membranes. Boil water in a large pot. Place the peppers in the boiling water. Cook until crisp-tender.
Step 2: Add olive oil to a skillet on medium heat. Add chopped onions and cook until translucent. Add garlic and cook for 30 seconds longer.
Step 3: Add crumbled tofu. Cook until just starting to brown.
Step 4: Add chopped bell pepper, tomato sauce, and herbs and spices. Cook until the peppers are crisp-tender.
Step 5: Add spinach and tomatoes.
Step 6: Cook until spinach is wilted.
Step 7: Line a baking dish with parchment paper. Sprinkle olive oil on top and grease the paper. Place pepper halves on top and stuff with tofu filling.
Step 8: Grate vegan mozzarella on top and bake.
If you tried this Tofu Stuffed Peppers Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
Here's a way to have your tofu scramble for dinner!
I originally posted this recipe on Nov. 3, 2016. I added new photos and text when I republished it.
📋 Recipe
Tofu Stuffed Peppers
Ingredients
- 3 bell peppers + ½ cup chopped bell pepper
- 1 tablespoon olive oil
- ½ cup chopped red onion
- 14 ounces firm tofu drained
- 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
- Slice bell peppers in half and take out the membranes and seeds. In a large pot, bring water to a boil and add bell peppers. Cook until just tender. Set aside.
- Heat oil in a pan and add onions. Cook until translucent.
- Crumble tofu and add it to the pan. Cook until starting to brown. Add garlic and cook for 30 seconds more.
- Add tomato sauce, chopped green pepper, and spices. Cook until the bell pepper is crisp tender.
- Add Roma tomatoes and spinach. Cook until spinach is wilted.
- Preheat oven to 350°F.
- Stuff pepper halves with tofu mixture. Top with vegan mozzarella. Bake at 350°F for 20-30 minutes, or until bell peppers are tender.
Nutrition
💌 SAVE THIS
I'll email this post to you, so you can come back to it later!
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Michael says
Hi Willow,
Great recipe. I had one bell pepper that I used for half the recipe, the other half I will freeze and make later. A delicious dish! Thank you.
Willow Moon says
Thanks Michael, I’m so glad you liked it!