Hello There!
October is gone and so are the Halloween festivities and decorations all over town. I do not celebrate Halloween so you probably will never see a themed recipe on the blog: sorry, no pumpkin recipe in October xD.
Now that we cleared that out, let’s move to today’s recipe, shall we? Today we’re having Vegan Tofu Stuffed Plantain!
If you remember my Turkey Stuffed Squash, Tofu Stuffed Eggplant and Baked Apples, you probably already know that stuffing vegetables (and fruit) is a passion of mine; you may also know that I LOVE plantains, so you shouldn’t be surprised I decided to combine the two.
As I stated in my Tofu Stuffed Eggplant recipe, please, use smoked tofu for this recipe, or for most recipes in general, because plain tofu tastes like… nothing… at all. I used ground smoked tofu, which can be bought in stores, but you can also buy regular smoked tofu and grind it with a fork.
The remaining ingredients are quite basic: onions, peppers, garlic and spices. Nothing fancy but flavorful enough to go well with the plantain.
If you look at the ingredient list, you may have noticed I wrote hummus: it’s totally optional? I figured it would taste good on top of the plantain as the last topping, which it did, but hummus may not be your cup of tea.
For more Plantain recipes, check these out:
- Plantain and Mushrooms Gratin
- Chicken Gizzard Stew with Plantain and Peppers
- Lime and Cinnamon Roasted Plantains
- Poulet DG (Cameroonian Chicken and Plantain Stew)
For more Tofu recipes, check these out:
Well, without further ado, here is the recipe.
Scroll down for video instructions.
Vegan Tofu Stuffed Plantain, with Video
Course: AppetizersCuisine: Vegan, African, Caribbean4
servings10
minutes30
minutesIngredients
4 Plantains (ripe but firm)
Vegetable Oil
1/2 Yellow onion (minced)
1/2 Red onion (minced)
2 Garlic cloves (minced)
1 Tomato (chopped)
½ Green pepper (chopped)
½ Red bell pepper (chopped)
100g Tofu (ground)
2 tablespoons Black Olives (minced)
1/2 tablespoon Cumin
1 teaspoon Curry powder
Salt and pepper
1 tablespoon Parsley (chopped)
3 tablespoons Hummus (optional)
Directions
- Preheat the oven to 200°C and line a baking sheet with parchment paper.
- Cut both ends off the plantain and peel.
- Lightly coat the plantain with vegetable oil, place on the baking sheet and bake for 15 minutes.
- Heat 4/5 tablespoons of oil in a pan.
- Add the onions, garlic, peppers. Cook until translucent.
- Add in the tomatoes and cook 5 minutes, until soft.
- Add in the ground tofu, cumin, curry, salt and pepper. Cook 5 minutes while stirring.
- Remove the baking sheet from the oven, flip the plantain and cook and additional 10 minutes, until tender.
- Remove from the oven and carefully cut an incision lengthwise.
- Stuff the plantain with the tofu mixture.
- Add parsley and hummus on top (optional).
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