Get ready to break your routine with these delicious tofu stuffed peppers. Better than any takeout foods-thanks to peppers stuffed with tofu and rice recipe. Loaded with spices and a meat-free choice to the classic appetizer.
This wholesome vegetarian dinner ready effortlessly, can steal your family's heart even they favor meat. And the perfect addition to your freezer meal-prep routine. Furthermore, this tofu stuffed bell pepper recipe is open for limitless variations.
Are you making the stuffed peppers for the first time or looking for a robust flavored alternative to your regular stuffed pepper recipe?
This post is a one-step solution for beginners and experienced, like these vegan jalapeno poppers. Below, we discuss all the customization options, the pro tips to make them perfect with littler efforts, the best side dishes to pair with, and much more.
Made with tofu, which is rich in protein and other essential vitamins and minerals. And this creamy ingredient is also considered as the one the vegan substitute for meat.
If you are planning for a vegan dinner with robust flavors, this vegan stuffed pepper turns out to be one of your beloved comfort meal.
The best vegan stuffed peppers
Making this tofu stuffed peppers recipe is not complicated anymore. With a few simple tips, we can achieve excellent textures.
Fast prepping. We do not need hours of preparation and waiting time. Having the ingredients handy is what we need in here.
Flavorful and delicious. This is the first most criterion for sharing a recipe here. The filling is done with the right combination of flavors and taste, that lingers in the mouth for a long time.
Ingredients and possible substitutions
Bell pepper. Red, green bell peppers are the best for this tofu stuffed peppers recipe. However, feel free to use poblano, anaheim, or other mild peppers like Cubanelle peppers. If possible choose short and wide peppers for easy stuffing the ingredients.
Tofu. Tofu is light, vegan, rich in protein, and adopts well with the spices. We have used extra firm tofu, as it adds up a great texture once cooked. You may use the leftover to make a tofu steak.
Brown rice. I opted for brown rice, as it is rich in fiber and protein. However, this can be swapped with white rice, cauliflower rice, or cooked quinoa as well.
Corn. Holds up the great with the tofu, adds a nice crunchy in every bite.
Marinara sauce. This adds up great flavors and complements the tofu well. In its absence, substitute with canned diced tomato or a fresh tomato. And these will not alter much the final taste of the dish.
Swiss chard. Opted for this green to increase the nutrients naturally in the recipe. Spinach, collard greens are great alternatives.
Spices. I have used fiesta seasoning, as it is easy and straight forward to use. You may substitute with cajun seasoning or your favorite seasonings.
How to make tofu stuffed peppers
Prepping. Half the peppers lengthwise. Remove the seeds and the membrane. Place them over the tray facing up.
Drain the excess liquid in the tofu package, and place it in a mixing bowl. Using a fork and break them into crumbles.
Thaw corn kernel if they are frozen.
Cook the rice according to the package's direction.
The filling. Heat oil over medium heat in a large pan.
Add tofu crumbles, corn kernels, cooked brown rice, and salt.
Let it simmer for 2 minutes.
Then add the canned fire-roasted diced tomato, and cook until the liquid is absorbed by the rice.
Add in half a cup of grated cheese, but it is optional.
Remove from the heat.
The stuffing. Start filling the peppers with the tofu mixture, and top it with the cheese layer.
Baking. Pour water over the baking tray, just enough to cover the surface of the tray. Make sure the water level should be thin.
Bake for 25-30 minutes uncovered until the cheese is melted and peppers are tender.
Serve. And enjoy your dinner.
Best to serve with
This is a stand-alone, well balance full meal recipe. But greatly fits into the appetizer category in the party table. Choose your option the way you like.
As the main course. When you plan this for the main course, serve along with spicy tortilla chips and salsa. And this combo is incredible that no one can resist.
As appetizer. A sriracha aioli or cooling ranch makes the tofu stuffed peppers super delicious.
Sour cream and avocado. How can we skip listing this authentic way of serving? Furthermore, the creamy sour cream and the avocado are the right matches.
Storing and make-ahead Ideas
Store. Transfer the leftover to an airtight container and refrigerate for up to 3 days.
Freeze. Store the tofu stuffed peppers in the air tight bags or container upto 2 months. And to thaw, leave them in the refrigerator overnight. The peppers may loose its shape once thawed, but retains the same delicious taste.
Reheat. Gently warm them in the preheated oven at 350°F or gently reheat them in the microwave in 1 minute intervals until it turns warm.
Make-ahead. Make the filling and the roast the peppers ahead of a day. Stuff the filling and bake them when needed.
Variations-the limitless options
Vegetables. The corn is mentioned here is a basic guideline for the vegan stuffed peppers. You may swap with zucchini, potato, mushroom, sweet potato, and more.
The sauce. I have added marinara sauce just enough to coat the ingredient mix. However, you may swap with canned fire-roasted tomato for a rich flavor. On the other hand, diced tomato or tomato sauce is also a good option.
Salsa. Another special mention for the sauce alternative. By adding jalapeno salsa, this dish fabulously converted to Mexican tofu stuffed peppers. Even a small swap evolves into a whole new dish.
Greens. Make this dish differently each time with simple alternatives. Feel free to use, collard greens, spinach, kale, or omit completely. Nothing breaks the dish and its taste.
Printable recipe card
Tofu stuffed peppers
- 3 poblano peppers /other other peppers
- 1 cup tofu
- ½ cup corn kernels thawed
- ½ cup cooked brown rice /other choice of rice
- 1 tablespoon vegetable oil
- ¼ teaspoon salt
- ¼ cup fire roasted tomato
- Roast the pepper over the high flame, and roast until the edges are lightly charred.
- Allow it to cool for about 10 minutes.
- Divide the peppers into two lengthwise. Deseed and remove the ribs.
- Arrange halved peppers in the tray facing upwards. And set aside.
- Drain the excess liquid of the tofu, and crumble them using a fork. Set aside.
For the filling.
- Heat oil over medium heat in a large pan.
- Add tofu crumbles, corn kernels, cooked brown rice, and salt.
- Let it simmer for 2 minutes.
- Stir in fire-roasted diced tomato, and cook for 5 minutes in low-medium heat or until the liquid is absorbed by the rice.
- Scoop the filling and stuff the peppers.
- Bake them in 350°F for about 15 minutes or untul the peppers is soft.
- And broil for 3-5 minutes for the appealing finish.
- Serve hot with ranch or spicy mayo.