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

Ingredients: – 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

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.

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.

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.

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.

Stuff pepper halves with tofu mixture. Top with vegan mozzarella. Bake at 350° for 20-30 minutes, or until green peppers are tender.

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