Un-stuffed Meatless Peppers

Don’t run away just yet! It’s not as bad as it sounds, I promise.

DSC_0605 (2)

I know my mind goes to that same place too, “oh, it’s meatless? Must be tasteless, or weird.” I assure you this recipe is not.

 

Yes, I am about to say a scary word, tofu. Ahhh!

 

Are you up off of the floor yet? It’s not that bad, really. Just listen, for a minute. Tofu is a weird word. I mean, it just sounds like it should taste bad. Naturally it can. Taste bad that is, but so can chicken, if you don’t cook it. Tofu wants to be sauced, or seasoned, and sauteed to a slightly crispy texture. To me, that is when tofu tastes the best. It does a great job of absorbing all the flavors you throw at it. If you throw nothing it’s way, and you don’t saute it? Well, then you get white mush. You know, reminiscent of the stuff you find in Miso soup? That is tofu, in it’s “bleck” state.

 

In this recipe we are going for amazing, easy, healthy, and cheap. Tofu costs $1-$2.50 for 12 oz. depending on where you get it, and if you spring for organic or not. Other awesome feature, you can freeze it. That mean’s the net time you see it on sale for that lovely $1 price, pick it up. When you arrive home, stuff it in your freezer until you decide that you are no longer scared of it and you are ready to cook with it. Thaw. Easy peezy.

 

Now that I have hopefully helped you move past your tofu fears, and it’s stigma, let’s get to the kitchen!

 

Un-stuffed Meatless Peppers

 

I adapted this recipe to make it meatless, and vegan.

 

This recipe is great because you will only use one pan to cook everything.

 

Ingredients

  • 2-3 tablespoons of olive oil
  • 2-3 cloves of garlic minced (based on preference and taste)
  • 2 or 3 bell peppers of any color chopped (I usually use three)
  • 1/2 cup chopped onion
  • 12 oz of extra firm tofu drained and chopped
  • 1 14.5 oz can of diced tomatoes (if you have them with garlic in olive oil, or with green chilies, either could be used in this recipe)
  • 2 cups of vegetable broth
  • 1 8 oz can of tomato sauce
  • pinch of sea salt and fresh ground pepper to taste
  • 1 tsp soy sauce
  • 1 cup rice of choice (I have used both white, and brown rice)
  • 1 cup shredded sharp cheddar cheese* optional omit for vegan recipe

 

DSC_0593

 

  1. On medium heat, warm olive oil in pan and saute garlic for about a minute. Add chopped tofu, and saute for 2-5 minutes. Really just enough to warm it up. *a tip if it is your first time cooking with tofu – tofu will release water that it absorbed, this will not ruin your recipe, and most of it will boil off.DSC_0599
  2. Add in onion and peppers, and season with salt and pepper. Saute everything on Med High heat until peppers and onions are soft, and tofu is just starting to golden, about 5-10 minutes. (all that extra liquid should be gone now)
  3. Now you can add in your vegetable broth, can of tomatoes, tomato sauce, and soy sauce. Mix well so that it is all blended nicely.
  4. Once mixture has come to a gentle boil reduce heat to medium low and stir in rice. Stir the mixture completely so the rice is evenly distributed. Cover with lid and simmer, stirring occasionally, until rice is tender, and fully cooked. About 20-30 minutes.DSC_0601
  5. If you opted for cheese, sprinkle generously after serving. Serve with a tasty bread, and enjoy!

 

 

What is your favorite meatless recipe?

Written by
Related Posts Plugin for WordPress, Blogger...

Comments are closed.

%d bloggers like this: