Mint Lime Tofu Stuffed Jalapeño Peppers

by Edward Daniel

Mint Lime Tofu Stuffed Jalapeño Peppers
Prep time
Cook time
Total time
Jalapeno peppers – I love these peppers not only are they HOT HOT HOT but their distinctive taste add exceptional texture to dishes. I made this dish for a friend for supper, recently – I sat him down and just listened to his problems. As a listening board, I hope I helped him give perspective – there is always a solution to what life throws at us, after all.
Recipe type: Main
Cuisine: Vegan, Vegetarian
Serves: 10
  • 10 jalapeños
  • 2 shallots chopped
  • 2tbs extra virgin coconut oil
  • 2 cloves of garlic
  • 200g organic tofu
  • juice of ½ lime
  • 2tbs extra virgin olive oil
  • few sprigs of mint
  • salt and pepper to taste
  1. Pre-heat oven to gas mark 180 degrees Celsius.
  2. Cut the top off of the jalapenos and using a teaspoon, scoop out the seeds. Discard the seeds. Leave the bulbs to one side.
  3. Sauté the shallot with the garlic in olive oil until the shallots turn translucent.
  4. Chop the mint. (I use a chopper for this herb). Add to the shallot mixture. Set to one side.
  5. Blend the tofu with the limejuice and 2tsb olive oil.
  6. In large bowl combine the shallot with the tofu mixtures.
  7. Use a tablespoon to scoop the mixture into the bulbs and cover with the tops. Drizzle over the oil.
  8. Cook in the oven for about 30 minutes until the jalapeños soften.
  9. Serve warm.
Nutritional Analysis
Good points
• No cholesterol
• Very low in sodium
• High in vitamin C
Bad points
• High in saturated fats
Nutrition Information
Serving size: 49g Calories: 74 Fat: 6.5g Saturated fat: 3.0g Carbohydrates: 2.5g Sugar: 0.7g Sodium: 3mg Fiber: 0.7g Protein: 2g Cholesterol: 0








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