Strange But Good: Tofu Jalapeño Poppers

You could stuff jalapeños with the typical mixture of cheeses.

 

But you know I need my protein.

In a strange twist, I found the solution in the form of a vegan protein source.  Tofu.

Tofu Stuffed Jalapeno

 

Tofu is the chicken of the vegetarian world.  It is a neutral protein that can take on any flavor.  I’ve use it in the past to as a cheese replacement in Eggplant Rollatini, as an egg replacement in an Indian-Inspired Scramble, a chicken replacement in baked Chili-Nutty Tofu, as a thickener in Carrot Cake Batter Protein Shake, and even a protein add in this Tofu Grilled PB&J.

I use tofu here with a delicious mix of garlic and onions cooked with Mexican-inspired herbs and spices.  You can experiment with any type of filling in these poppers!  It makes for a fantastically creamy, low-fat, high protein stuffing!

Baked Tofu Stuffed Jalapenos

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Tofu Stuffed Jalapenos

Tofu Jalapeño Poppers

  • 12 fresh jalapeños
  • 9 oz extra firm tofu, squeezed of excess water and crumbled
  • Juice of 1 small lime
  • 2 cloves garlic, minced
  • 1 T nutritional yeast
  • 1 tsp dried cilantro
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp onion powder
  • 1 tsp dried cilantro

 

Preheat oven to 400 degrees.

Slice the jalapeños and remove ribbing and seeds.  Set aside.

In a large bowl, combine remaining ingredients using a fork to smash together. 

Stuff each pepper half with tofu mixture.

Set each pepper on a foil-lined baking sheet.  Place in oven and bake for ~20 mins, until the peppers have softened.

Let cool slightly and enjoy!

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How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

Sprint 2 the Table

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. :)


***

I’m on the road to KY for my competition this weekend!  Thank you all SO MUCH for the well-wishes.  I’ll be over-sharing (as usual) on Instagram. ;)

What is your favorite way to use tofu?

Have you made anything strange but good lately?

 

Comments

  1. says

    As usual, I’m kind of inspired by your food! You are SO CREATIVE! Keep at it, and I can’t wait to follow along this weekend. Rock the show, have fun and be proud! You have truly put in the work on all fronts. Congrats in advance!

    • Laura says

      Thank you, Bonnie! It was a fin weekend… but this one is going to rock with Heather. We need to do a Blend competition. ;)

  2. says

    GOOOOOD LUCK this weekend my beautiful friend!! You are going to kick some major butt!
    Also, I love this recipe – it sounds awesome!

  3. says

    Oh, these look so good! I doubt that I can find jalapenos around here, but bell peppers should work as well, right?
    Have fun at your show! You’ll rock that one!

  4. says

    my husband would love this too! and i bet my family would. They won’t know it’s strange if i don’t tell them what’s in it, right?

    p.s
    Rock it this weekend!!

  5. says

    Freaking brilliant! I love stuffed jalapenos and I’m all about adding in the protein where I can. I love tofu for its versatility. I use it to make a vegan ricotta for lasagna all the time. Can’t wait to hear all about the comp. You’re going to be awesome!

  6. says

    Tofu is definitely the chicken of the vegetarian world- love how it works in almost any recipe! Lately I can’t get enough of it in stir fry form, especially when teriyaki sauce is involved! But enough about tofu and more about the important stuff: GOOD LUCK this weekend!!!

Trackbacks

  1. […] part- It takes less than 5 minutes from start to finish!  Thank you Khushboo for the inspiration, Laura for inspiring #strangebutgood twists on every day foods and Kierston for the recipe […]

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