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Vegan Tofu-Stuffed Peppers
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Prep Time:
15 minutes
Cook Time:
72 minutes
Total Time:
92 minutes
Vegan stuffed peppers bursting with spicy jambalaya rice, tofu, tomato soup, and cumin for a flavorful blend.
Ingredients:
  • 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
  • 0.5 teaspoon garlic powder, or to taste
  • 0.5 teaspoon onion powder, or to taste
  • 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
Instructions:
  • Ensure the green bell peppers can stand upright on a flat surface; if not, trim the bottoms to create a flat base.
  • Dry tofu and gently press with a paper towel. Transfer to a bowl and use a fork to mash until it resembles the texture of ground beef.
  • In a skillet over medium-high heat, sizzle olive oil then introduce mashed tofu, cumin, garlic powder, onion powder, and salt. Sauté with zeal until tofu turns a glorious golden brown, 7 to 10 minutes.
  • Combine 2 1/2 cups of water and jambalaya rice mix in a saucepan. Bring to a boil, then add the tofu mixture. Cover, reduce heat to low, and simmer for about 25 minutes until rice is tender and water is absorbed.
  • Preheat your oven to 350°F (175°C) for the perfect cooking temperature.
  • Fill a pot with water until it covers the green bell peppers. Bring the water to a boil and gently add the green bell peppers. Cook until they are soft but still firm, for about 5 to 10 minutes.
  • Take the jambalaya mix off the heat and allow it to rest for 5 minutes. Gently fluff it with a fork, then mix in half of the tomato soup.
  • Stand the boiled green peppers upright in a square glass baking dish. Fill each pepper with the rice and tofu mixture, then top with the remaining tomato soup. Spread any extra filling around the peppers in the dish.
  • Cook the dish in the preheated oven for 30 to 45 minutes or until the tomato soup topping starts to darken and dry out.

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