Stuffed Peppers

Tofu and Rice with Tomato Braised Mushrooms

by LEON BOUTEILLER

Easter is a week and a half away and I wanted to create a recipe for the occasion. No lamb dish, multi-colored cake or any more traditional recipe. I have always thought I should bake a ham or roast a lamb leg for Easter. Maybe a multi-course brunch with an assortment of desserts. This was the way in my parents’ home. After we spent the morning at religious ceremonies beginning with sunrise service, we would gather together and feast. A simple one but always well-prepared food. Similar to our Thanksgiving celebration but with the air of springtime as we looked forward to the warm weather and the greening of trees and gardens.

I still feel great about the holiday though I’m less likely to roust myself for the sunrise service and the clan no longer gathers. However it is a special day and the celebration revolves around food. I ruminated about what to serve this Easter. I wanted to get this recipe published so if anyone wanted to use it they would have enough time to shop and prepare.

The important criteria was for it to be vegetarian. I was inspired by a dish that was Asian and vegan. I experimented and had no recipe to follow so I compared it to similar dishes. Instead of tofu stuffed cabbage, use red bell peppers filled with tofu and rice; braise it in a stew of mushrooms and tomato. I use red bell peppers because they are sweet. Yellow or orange are fine, not the green.

TOFU and RICE STUFFED PEPPERS with TOMATO BRAISED MUSHROOMS
Makes 4 servings

You will need a straight sided soufflé dish or casserole with high sides in which the peppers fit snugly.

Ingredients:

4 large red bell peppers (short ones with a flat bottom help) tops cut off and the cores and membranes removed
2 cups cooked short grain brown rice
1 pound extra firm tofu cut into 1/2 inch pieces
1 cup diced onion
8 ounces crimini mushrooms, sliced or quartered
1/2 cup currants
½ cup chopped scallions
2 cloves garlic, minced
1 can crushed tomatoes, 14 ounces
1 cup vegetable stock
¼ cup red wine
¼ cup chopped pistachios or almonds
¼ cup coarse bread crumbs
5 tablespoons extra virgin olive oil, divided

Seasoning mix

½ teaspoon granulated garlic
½ teaspoon granulated onion
½ teaspoon salt
½ teaspoon ground pepper
½ teaspoon dry thyme
½ teaspoon dry rosemary
Additional salt and pepper to taste

Method:

Bring a pot of well salted water to a boil
Blanch the prepared peppers for 2 minutes then plunge into cold water until cool and then drain
In a small bowl, place the tofu cubes with the seasoning mix and toss to coat. Drizzle in 2 tablespoons of the olive oil and toss again
Place the seasoned tofu evenly on a sheet pan and roast in a 350F degree oven for 15 minutes, remove from the oven and let cool
Meanwhile, heat a skillet over medium heat and cook the onion, garlic and mushrooms in 2 tablespoons of the olive oil until soft. Then season with salt and black pepper and the thyme and rosemary
Add in the crushed tomatoes, red wine and vegetable stock and bring to a simmer
Pour the sauce into your baking dish
In a bowl combine the roasted tofu, currants, rice and scallions. Mix thoroughly and season to taste
Divide the filling evenly into each of the peppers and then place them on the sauce in the baking dish
Place the dish in a preheated 350F degree oven for 30 minutes
In a small bowl, mix 1/4 cup chopped pistachios or almonds with 1/4 cup coarse bread crumbs with the remaining tablespoon of olive oil and top each pepper with some of the mixture
Return the baking dish to the oven and cook for another 25 to 30 minutes
Remove from the oven and serve immediately with a serving of vegetable or salad on the side

This is my vegetarian option for the Easter holiday. I hope this serves you well. Of course it doesn’t have to be a holiday for this recipe to be appropriate. So regardless please give it a try. You’ll find it a tasty and satisfying meatless option any time of the year.

Enjoy!