Tofu Stuffed Peppers
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.
Servings: 6
Calories: 140kcal
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
Calories: 140kcal | Carbohydrates: 11g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 324mg | Potassium: 366mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1890IU | Vitamin C: 57.5mg | Calcium: 124mg | Iron: 2.1mg
