Stuffed Capsicums with Scrambled Tofu and Rice

by | Apr 21, 2021 | Recipes

Recipe courtesy of one of our Grow / Source / Eat veggie packer, Alisha. 

This is a very tasty recipe that’s nicer the next day. The scrambled tofu is also great on its own with toast, salad or as a taco filling. Enjoy!

Note: Suitable for Vegetarians/Vegans/GF

Cooking Time: (Including preparation) 1.5Hr

 

 

Stuffed Capsicums with Scrambled Tofu and Rice

 Ingredients:

  • Olive oil
  • 1 cup cooked brown/white Rice
  • Handful of parsley
  • 1-2 capsicums
  • 1 Block of Firm tofu
  • Grated mozzarella/tasty cheese/parmesan (optional)
  • Dollop yoghurt to serve
  • ½ lemon sliced in wedge

Tofu Spice Blend:

  • Salt
  • Pepper
  • 3 garlic cloves, finely chopped
  • ½ teaspoon turmeric
  • 1 teaspoon dried thyme
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • Juice of ½ lemon, plus grated zest
  • 2 tablespoons of water
  • 1 tablespoon Nutritional yeast (optional)

Method

  • Step one, cook the rice
  • While the rice is cooking, mix the spice blend in a bowl with lemon juice and water
  • Next, heat 2 tablespoons of olive oil on medium heat in a pan
  • Scramble and squish tofu with your fingers directly into the pan- until it resembles feta cheese
  • Turn up heat to high to slightly char tofu and fry until evenly cooked, pressing down on tofu with spatula and squishing out water
  • Once tofu is cooked/charred add spice blend to the pan
  • Let the tofu absorb spice blend and turn down heat to medium-low, adding more water if necessary
  • Now prepare the capsicums. Cut in half horizontally, leaving more space at the bottom to fill with rice and tofu. Carefully take out capsicum seeds/membrane, -but don’t worry too much if it falls apart- It will still taste good!
  • If you have time place capsicums in grill for 5minutes. If not, continue to next step
  • Oil capsicums and place on baking tray
  • Mix scrambled tofu, parsley and rice together
  • Scoop into capsicums (add cheese if desired) and put capsicum lids on top
  • Bake at 250 degrees for 30mins (or until capsicums are slightly browned/charred)
  • Serve with salad, yoghurt, lemon wedges and remaining rice mixture and enjoy!

 

 

 

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