Vegan Tofu-Stuffed Peppers

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Vegan stuffed peppers are filled with an easy combination of tofu and rice, and makes for a filling dinner and a rather inconspicuous way to include tofu.

Submitted by kaleena
Published on June 8, 2018
Prep Time:
15 mins
Cook Time:
1 hr 12 mins
Additional Time:
5 mins
Total Time:
1 hr 32 mins
Servings:
4
Yield:
4 stuffed peppers
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Ingredients

Original recipe (1X) yields 4 servings

  • 4 green bell peppers - tops, seeds, and membranes removed

  • 1 (16 ounce) package firm tofu

  • 1 tablespoon extra-virgin olive oil, or more to taste

  • 1 teaspoon ground cumin, or more to taste

  • ½ teaspoon garlic powder, or to taste (Optional)

  • ½ teaspoon onion powder, or to taste (Optional)

  • 1 pinch salt to taste

  • 1 (8 ounce) package jambalaya rice mix (such as Zatarain's®)

  • 1 (10.75 ounce) can condensed tomato soup, divided

Directions

  1. Check whether green bell peppers will stand on a flat surface; if not, trim bottoms to flatten.

  2. Drain tofu and pat dry. Place in a bowl and mash with a fork until similar to ground beef in texture.

  3. 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.

  4. 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.

  5. Preheat the oven to 350 degrees F (175 degrees C).

  6. 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.

  7. Remove jambalaya mix from heat; let rest for 5 minutes. Fluff with a fork; add 1/2 the tomato soup and stir.

  8. 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.

  9. Bake in the preheated oven until the tomato soup topping begins to darken and dry, 30 to 45 minutes.

Cook's Notes:

You can use firm or extra-firm tofu in this recipe.

The Zatarain's(R) mix is slightly spicy, so extra 'heat' may not need to be necessary.

Editor's Note:

The directions for making jambalaya mix are based on the particular brand mentioned. Follow instructions on the box if using a different brand.

Nutrition Facts (per serving)

391 Calories
10g Fat
62g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 391
% Daily Value *
Total Fat 10g 13%
Saturated Fat 2g 8%
Sodium 1221mg 53%
Total Carbohydrate 62g 22%
Dietary Fiber 4g 13%
Total Sugars 9g
Protein 16g 32%
Vitamin C 136mg 151%
Calcium 424mg 33%
Iron 8mg 44%
Potassium 522mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.