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
