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Peppers stuffed with tofu Rating average       PreviewIngredientsPreparation
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0 0 Easy 465,5 Kcal Recipe card 50 Minutes

A recipe for everyone, very tasty, cheerful to bring to the table, even when receiving guests. Tofu lends itself to many recipes, is very protein and digestible.

To make this recipe, use Vento Regular jar

Mara Di Noia- Vegachef & Food Therapist
Ingredients for 4 persons
  • 60 ml Extra virgin Olive oil
  • 250 gr Breadcrumbs
  • 3 gr Basil ( some leaves)
  • 250 gr Tofu
  • 800 gr Red peppers
  • 20 gr salted Capers
  • 300 gr Tomatoes
  • 10 gr Garlic
Preparation for 4 persons step
1
Blanch tofu (250 g / 8.75 oz) in boiling water for a few minutes and then drain.

Squeeze the tofu and add it into the Vento jar together with:

Olive oil: 60 ml (4,02 tablespoon \ 12 teaspoon)
Breadcrumbs: 250 gr (8,75 Oz)
Basil: 3 gr (0,105 Oz)
Capers: 20 gr (0,7 Oz)
Tomatoes: 300 gr (10,5 Oz)
Garlic: 10 gr (0,35 Oz)
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
2
Blend at speed 60 for 30 seconds.
step
3
Wash the peppers, cut them in half, remove seeds and filaments.
Fill the peppers with the mixture.
Grease a baking dish with a tablespoon of oil.
Bake all for 30 minutes at 180 °.
step
4
Serve with fresh salad
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