Monday, June 15, 2009

Tofu Quinoa Stuffed Peppers

You will fool a meat lover with this dish...the tofu absorbs the flavors of the seasonings, garlic, and tomatoes and you won't even notice a tofu flavor in the final product. Trust me, my meat-lovin' man eats these and even requests them once in a while.
Try my twist on traditional stuffed peppers for a very healthy and hearty Italian meal!

1 pack firm tofu (approx. 1/2 inch cubes)
6 cloves garlic, finely chopped
1 cup onion, loosely chopped
1 Italian squash cubed (1/2 inch cubed)
1/4 cup olive oil
4 tbsp worchestire sauce
(or soy for vegetarian)
2 tbsp soy sauce
black pepper
2 tbsp+ Italian seasoning or Mrs.Dash original
1 can whole peeled tomatoes loosely chopped
1 small can tomato paste
1 can tomato sauce
2 can chicken broth
( or vegetable broth for vegetarian)
3 cups quinoa
1tbsp butter
1 cup parmesan
2 cups mozzerella cheese
( for toppings)
3 bell pepper cleaned out, halved

Heat oven to 350 degrees.
Tofu Quinoa Stuffing:
In a medium pan, sauté onions and garlic (reserve a spoon of garlic for the quinoa) in olive oil for about 2 minutes then mix in all of the tofu in a thin layer on the bottom of the pan. Cover the tofu with Italian seasoning (Mrs. Dash), pepper, and worchestire sauce (or soy) and let pan fry for 10 minutes, covered, so the tofu can absorb the flavors. Add the chopped peeled tomato and chopped Italian squash to the pan and let simmer 5-10 more minutes. Mix in 1 cup of parmesan cheese and cover and set aside for later.
In a pot, put 1 can of broth with 3 cups of water, 2 tbsp of tomato paste, spoon of garlic from before and 1 tbsp butter. Bring to a boil and let the tomato paste melt into the water/broth. Add 3 cups of dry quinoa and a dash of salt to the boiling water, bring down the heat and cover. Let simmer and stir occasionally for 15-20 minutes, or until the quinoa becomes fluffy and soft. Mix the quinoa and tofu together.

Tomato Sauce:

While the quinoa simmers in another bowl pour tomato paste (small sized can), 1 can chicken broth, and tomato sauce and whisk together until blended. Set aside

Stuffing the Peppers:
Spray baking dish with cooking spray. Lay peppers in a baking dish open side up. Stuff peppers with the quinoa-tofu mixture, then a layer of the tomato sauce and a thin layer of mozzarella cheese. Continue with all peppers, layer any remaining stuffing around the bottom of the dish and cover with remaining tomato sauce and mozzerella; cover the baking dish. Bake in oven at 350 for 1 hour covered.

Makes 6 peppers.

Until next time...Happy Cooking

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