Mint Tofu Stuffed Jalapeno Peppers

by Edward Daniel
Caption of Mint Tofu Stuffed Jalapeno Peppers. Image by Edward Daniel (c).

These Mint Tofu Stuffed Jalapeno Peppers I love for their warming effect. What I adore is that not only are these peppers fiery but their distinctive taste add exceptional texture to dishes.

Caption of Mint Tofu Stuffed Jalapeno Peppers. Image by Edward Daniel (c).
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 10 jalapenos
  • 4tbs olive oil
  • 2 shallots chopped
  • 200g organic tofu
  • few sprigs of mint
  • juice of ½ lime
  • 2 cloves of garlic
  • salt and pepper to taste


  1. Pre-heat oven to gas mark 180 degrees Celsius, or if you have convention oven to gas mark 160 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 in 2tbs olive oil until the shallots turn translucent.
  4. Blend the tofu with mint, lime juice and 2tsb olive oil.
  5. In large bowl combine the shallot with the tofu mixtures. Add in the garlic. Season to taste. Set to one side.
  6. Use a teaspoon to scoop the mixture into the bulbs and cover with the tops. Drizzle over oil on top of the jalapenos.
  7. Cook in the oven for about 30 minutes until the jalapenos soften.
  8. Serve warm.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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