Mushroom And Tofu Stuffed Peppers (Vegan, Gluten-free)
Vegan mushroom 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!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 3 peppers
- 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.
Calories: 143kcal | Carbohydrates: 22g | Protein: 9g | Fat: 2g | Sodium: 393mg | Potassium: 928mg | Fiber: 5g | Sugar: 12g | Vitamin A: 132.5% | Vitamin C: 281% | Calcium: 4.7% | Iron: 13.7%