The texture of the tofu will be more crumbly and meat-like if you freeze it first, then thaw. Drain thawed tofu well—pressing the tofu between paper towels will release extra moisture—so that the flavors in the sauce are not diluted.
Recipe Ingredient Details:
3/4 pound tofu, crumbled
4 large green peppers
1 large onion, diced
3 cloves garlic, chopped or minced
2 tablespoons olive oil
1/2 pound mushrooms, washed and sliced
2 Roma tomatoes, diced
3/4 teaspoon salt (to taste)
1 teaspoon fresh oregano, minced (or 1/4 teaspoon dried)
2 teaspoons fresh marjoram, minced (or 1 teaspoon dried)
1 tablespoon soy sauce
1 14-ounce can stewed tomatoes
1 cup cooked long-grain rice
1 Roma tomato, quartered
1/2 cup water
Freshly ground black pepper
Sour cream (for garnish)
When frozen tofu has thawed completely, drain as described above.
With small paring knife, cut out top of each green pepper and scoop out seeds and inner membrane. Set aside.
In 8-quart Dutch oven or small stockpot, sauté onions, garlic and tofu in olive oil, about 4-5 minutes.
Add mushrooms, salt, oregano, diced tomatoes and marjoram. Sauté for another 3-5 minutes.
Add soy sauce, stewed tomatoes and rice. Mix, and remove from heat.
Fill each pepper with mixture, pushing down gently with spoon to add more stuffing.
Quarter remaining tomato, and wedge each piece into top cavity of each pepper.
Place peppers in stockpot, leaving remaining tomato/rice mixture around the peppers.
Add water and grated black pepper; cover. Simmer for 20-25 minutes, until peppers are fork-tender but not mushy.
To serve, spoon extra sauce over peppers, and garnish with dollop of sour cream. Makes 4 servings as main course, or 8 if halved and presented as a side dish.
Recipe Additional Notes:
Calories 306,Fat 15,Perfat 41,Cholesterol 6,Carbo 35,Protein 13
Thu, 2012-07-05 13:35