Mexican Celebration Peppers Vegan recipe

Mexican Celebration Peppers

Cook 1 hr 5 mins
Serves 4

This marinated tofu dish is our take on the Mexican National Dish, Chiles en Nogada. It combines tofu with spices and fruit to fill the Poblano chillies.

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Ingredients

4 poblano chillies (or green bell peppers if unavailable)

For the marinade:
1 pack of Cauldron Organic Tofu 396g, drained and pressed for 20 minutes, cut into very small cubes
4 tbsp apple balsamic vinegar
¼ tsp ground cinnamon
Pinch of ground cloves
½ tsp salt
½ tsp chilli flakes
2 tbsp vegetable oil

For the filling:
1 tbsp vegetable oil
½ onion, finely chopped
3 cloves of garlic, finely chopped
1 green chilli, finely chopped
¼ tsp ground cinnamon
Pinch of ground cloves
3 tbsp sundried tomatoes, fire roasted if possible, cut into small dice, rehydrated in vegetable stock for 5-10 minutes then drained
60g pine nuts, toasted and slightly crushed with a rolling pin
1 small dessert apple, peeled, cored and cut into small dice
1 small peach, peeled and cut into small dice
3 tbsp vegetable stock
60g raisins
Small bunch of fresh coriander, chopped
Small bunch of fresh parsley, chopped
Salt and pepper to taste

For the sauce:
150ml soy cream
1 vegetable stock cube dissolved in 50ml hot water
60g pine nuts, toasted
Salt and black pepper to taste
80g pomegranate seeds

Method

  1. Combine the ingredients for the marinade and add the tofu cubes. Cover and marinate for 30 minutes.
  2. Preheat the oven to 180°C/350°F/Gas Mark 4.
  3. Place the tofu pieces on a lightly greased baking sheet and cook for 10- 15 minutes until lightly roasted and firm to the touch.
  4. To make the filling, preheat the oil in a frying pan and cook the onions until soft. Add the garlic, chilli, spices, tomatoes and pine nuts. Cook for 2-3 minutes then add the apple, peach, vegetable stock, raisins coriander, parsley and roasted tofu. Season to taste.
  5. To fill the peppers, cut out a strip along the length of each pepper and remove the seeds and veins. Brush lightly with oil on the outer surface of the peppers.
  6. Fill the peppers and carefully place on a greased baking sheet. Bake for 20-25 minutes until the peppers are cooked.
  7. In the meantime prepare the sauce by heating the soy cream with the vegetable stock. Allow to cool slightly then blitz with the pine nuts. Season to taste.
  8. Serve the peppers with the sauce drizzled over and sprinkle the pomegranate seeds on top.