Stuff this tasty vegan tofu veggie stuffing in pasta, peppers, squash, mushrooms or eggplant. We love it in Eggplant Tofu Roll Ups.
Other Possibilities: Add stuffing to the frying pan and create a tofu scramble to stuff in a burrito or serve on toast. Layer the stuffing in a lasagna, or pile it in a hearty sandwich or wrap.
Substitute peppers for mushrooms if you'd rather, and kale or chard for spinach.
Total prep & cook time: 20 min
2 cups stuffing - 8 servings
Nutrition Data Per Serving, 87g, 1/4 cup: 86 calories, 4g carbs, 5g fat, 160mg sodium, 1g sugars, 2g fiber, 7g protein, low Cholesterol, good source Vit A, C, K, Calcium, Manganese, Folate, Phosphorous, Copper, Selenium. Estimated glycemic load 2
Pressing the tofu is important, as it removes excess moisture which will make your stuffing too squishy. A tofu press isn't needed. Just wrap the block of tofu in a clean dish towel, place a small board or plate on top of it, then weight that with something heavy - e.g. cans of beans, a container of water, a brick. Press for 15 - 30 minutes.
A fairly dry firm whole grain bread works best to make the bread crumbs, but don't feel you have to run out and buy some. Use what you have on hand including GF bread. A food processor works well to make the crumbs, or just chop the bread fine with a knife.
For a fat free recipe, omit the oil and stir fry the onion and garlic in a non-stick pan with a little water - just enough to keep it from sticking.
To make a scrambled tofu with this recipe, add the crumbled tofu to the pan with the veggies and stir fry it, adding 2 Tbsp nutritional yeast and a pinch of turmeric and paprika for color. For a sandwich spread, just add a little mayonnaise.
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