Twice-Baked Stuffed Tofu Peppers
Delicious and protein-packed, these twice-baked tofu-stuffed bell peppers are a vibrant and healthy meal perfect for any occasion.
20 min
Prep
25 min
Cook
4
Serves
420
Calories
Macros · per serving
32g protein
48g carbs
16g fat
Ingredients
For 4 servings
- 600 g firm tofu
- 4 bell peppers
- 2 tbsp olive oil
- 1 onion
- 2 clove garlic
- 200 g cooked quinoa
- 400 g canned black beans
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- salt — to taste
- black pepper — to taste
- 2 tbsp fresh parsley
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Cut the tops off the bell peppers and remove the seeds and membranes.
- 3
Place the bell peppers cut side up in a baking dish and drizzle with 1 tablespoon of olive oil. Bake for 15 minutes.
- 4
Meanwhile, drain and press the tofu to remove excess moisture. Crumble it into small pieces.
- 5
Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- 6
Add the crumbled tofu to the skillet and cook for 5 minutes, stirring occasionally.
- 7
Stir in the cooked quinoa, rinsed and drained black beans, tomato paste, ground cumin, smoked paprika, salt, and black pepper. Cook for another 5 minutes.
- 8
Remove the bell peppers from the oven and spoon the tofu mixture into each pepper.
- 9
Return to the oven and bake for an additional 10 minutes, until the peppers are tender.
- 10
Garnish with chopped fresh parsley before serving.
Cook it this week.
NeatEat plans Twice-Baked Stuffed Tofu Peppers — and the rest of your week — around your budget, groceries included.