Stuffed Peppers with Tofu

Scoop through the golden crust and you will find that these don't taste at all what you may imagine tofu to taste like. Great with roasted swiss chard, you can also make a quick red sauce if you like for the peppers.  The same tofu preparation for tofu cakes can be used to stuff peppers and make a great entree.
I like to use a sweet pepper--whether that means a red or yellow bell pepper or one of the "ancient sweets".  The thickness of bell peppers hold up well to roasting though.
You can fill these and bake them filling side up or place the filling on the pan and cap those with the peppers-- same taste just different presentation.

Below is the recipe for the tofu cakes, I don't use the lime juice or baking powder when I make these and occasionally I add some grated cheese. 


1 package tofu, firm (I use Whole Foods 365 brand)
1/2 medium onion, chopped
2 garlic cloves, minced
1 cup corn, fresh or frozen (if frozen, no need to cook first)
smoked paprika
granulated garlic
salt
1/4 cup herbs, chopped fine (whatever your preferences are: basil, tarragon and chives work great here)
3-4 TB flour (all purpose, whole wheat pastry, garbanzo: all work but may need to adjust amount)
1 egg, beaten**

Preheat oven to 475
Mash the tofu and add the vegetables.  Add the salt and additional seasonings, including herbs.  Mix in flour then beat egg and add it to mix.  This should have some stickiness but since it will be stuffing a pepper it doesn't need to be as firm as it would be for tofu cakes.
Cut peppers in half and place stuffing in cavity.  Coat roasting pan with light film of olive oil or cooking spray.  Place peppers in pan and cover with foil. (I also will cut onion slices and place them around peppers to help hold the peppers in place, and they happen to taste really good and add some moisture to the pan while roasting.)  Place in oven on bottom rack, check after 15 minutes.  Once bottom of peppers are starting to brown then uncover and move pan to top rack.  Bake until top of stuffing is golden. 

Tip: Leftovers make a great sandwich!

**can replace egg with "flax egg": combine 1 TBS flaxseed meal with 3 TBS warm water.  Let sit for a few minutes until consistency becomes egg-like.