Vegan mushroom and tofu stuffed peppers: perfect for a healthy and high protein lunch or dinner! This dish is beginner-friendly and made with simple ingredients, as well as gluten-free and oil-free. Yum!
My inspiration for these tofu stuffed peppers came from a recent trip to Corfu, Greece. I ate some form of stuffed vegetable basically every day because that tended to be the only vegan main course on the menu, and just knew I had to make my own version.
These vegan stuffed peppers are filled with flavourful scrambled tofu. It seriously contradicts the ‘tofu=boring’ stereotype. Even my mum, who isn’t the biggest fan of tofu, loved my stuffed pepper idea. They’re delicious as either an appetizer, side dish or protein-packed main meal.
If you’re gonna make these stuffed peppers for dinner or lunch, serve them with a side salad and a carb of your choice. Unlike traditional stuffed peppers, they don’t feature a grain. So, having something on the side makes the full dish more filling. As you’ll see from the recipe video, I like having mine with soba noodles (which add even more vegan protein), but sides such as rice and quinoa are delicious too.
Reasons to love these tofu stuffed peppers
I wouldn’t complain about having this dinner multiple times a week! The stuffed peppers are:
- Flavourful and savoury
- High in protein
- Easy to make
- Healthy and wholesome
- Perfect for meal prep
- Great for sharing with friends and family
How to make vegan tofu stuffed peppers
First, prepare the bell peppers by cutting off the tops and taking out the seeds. Wash if a few remain inside.
To make the stuffed pepper filling, you will need:
- Mushrooms, chopped finely
- Fresh tomatoes, chopped
- Minced garlic clove
- Garlic granules
- Tamari (GF soy sauce)
In a large mixing bowl, crumble the tofu into a fine scramble using your hands. Then, add all the other ingredients and stir well using a large spoon.
Arrange the peppers on a baking sheet or in a casserole dish and fill with the scrambled tofu. Bake in the oven at 200 degrees C/392 F for 35-40 minutes, until the peppers are soft and the tofu scramble is crispy and golden brown. Meanwhile, prepare any sides or extras you want to serve with the stuffed peppers.
And that’s it! You can even make these ahead of time for the week, store in the fridge and reheat as needed.
Notes and modifications
- Adjust how much salt you use depending on your dietary preferences. Alternatively, add a tablespoon of tamari to the filling.
- Feel free to add any other veggies to the stuffed peppers. Chopped zucchini and different mushroom varieties work well in particular.
- You can also stir cooked rice or quinoa into the tofu mixture to make these an even more convenient make-ahead lunch.
Other recipes you might like…
- If you love meal prepping, why not try quinoa and tempeh in tomato sauce?
- Enjoy some high protein chickpea apple cake for dessert!
- Tofu also works brilliantly in creamy tomato pasta.
Let me know in the comments: what’s your favourite stuffed pepper filling? If you give this recipe a go, be sure to tag me on Instagram (@earthofmariaa), or comment a photo on Pinterest so I can see your creations!
Mushroom And Tofu Stuffed Peppers (Vegan, Gluten-free)
- 3 large bell peppers
- 1/2 block extra firm tofu (140g/5oz)
- 3/4 cup mushrooms chopped
- 3 tbsp tinned sweetcorn
- 5 small vine tomatoes chopped
- 1-2 cloves garlic minced
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/2 tsp garlic granules
- 1 tbsp tamari
- Preheat oven to 200 degrees C/392 F. Chop the tops off the bell peppers and remove the seeds.
- In a large mixing bowl, crumble the tofu using your hands. Then, add the mushrooms, sweetcorn, tomatoes, garlic, turmeric, paprika, garlic granules and tamari. Stir well, then distribute the mixture evenly between the bell peppers.
- Bake for 35-40 minutes, until the peppers soften and the tofu scramble is golden and crispy. Serve either as an appetizer, or as a main course with a side of your choice.
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