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Tofu stuffed peppers

This is a special recipe, because it was made with love, together with my mum.

She loved it and after the first bite she went like: "Oh my god! These taste exactly like ricotta and anchovies. You would never tell these peppers are vegan. Buonissimi, buoni davvero!"

Shall I say more? Don't think so, cause they are Mamma approved!

I hope you enjoy reading through the recipe and watching the video: my mom is not on it, she hates being on camera, but she helped me behind the scenes.


10 ramiro peppers

375g firm tofu

1 onion

1 garlic clove

A handful of kalamata olives

A handful of capers

1 lemon, juiced

2 tbsp nutritional yeast

Olive oil for cooking

Salt and pepper to taste

Fresh parsley

⅓ glass unsweetened soy milk (optional)


Slice the onion and the garlic. Crumble the tofu into a blender and add the other ingredients, with exception of the peppers. Blend until smooth and add a drizzle of soy milk if needed.

Carve the peppers by removing the top part and seeds inside. Stuff each of them with the tofu filling.

Bake on a greased tray, at 200°C for 40 minutes, turning halfway through.

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