Pimiento Relleno with Tofu and Quinoa Vegan recipe

Pimiento Relleno with Tofu and Quinoa

Cook 1 hr 30 mins
Serves 4

Latin American inspired dish

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Ingredients

396g Cauldron Organic Tofu, follow the instructions on pack, drain and press for 20 minutes. Cut into 1cm cubes
4 tbsp grape or pomegranate molasses
5 tbsp vegetable oil
2 cloves of garlic, crushed
½ large butternut squash peeled and cut into 1cm cubes
180g quinoa, cooked as per pack instructions but use vegetable stock in place of water
1 onion, diced
2 tsp ground paprika
1 tsp ground cumin
1 tsp crushed chilli flakes
4 long, sweet red peppers
2 tbsp fresh coriander, finely chopped
Salt and black pepper to taste

Ingredients for the Chipotle Remoulade:

225g Cauldron Organic tofu, drained
Juice of ½ lime
1 tbsp tomato paste
1 tbsp chipotle paste
100ml rice water
Salt and pepper to taste

Ingredients for the Lemon Gremolata:

1 bunch of flat leaf parsley
1 tbsp lemon zest
3 cloves of garlic, crushed
3 tbsp olive oil
1 tbsp lemon juice
Salt and pepper to taste

Method

  1. Prepare a marinade for the organic tofu by combining the pomegranate molasses with 2 tbsp of the oil and the crushed garlic and coat the organic tofu pieces well. Cover and refrigerate for 30 minutes (or overnight).
  2. Preheat the oven to 200°C. Coat the diced butternut squash with 1 tbsp of the oil, place on a baking sheet and cook for 10-15 minutes until softened. Place the marinated tofu on a baking sheet along with any remaining marinade and cook for a further 15-20 minutes until the tofu starts to caramelise.
  3. Cook the quinoa according to the pack instructions using the vegetable stock in place of water.
  4. Fry the diced onion in the remaining vegetable oil until softened then add the paprika, cumin and chilli flakes and cook for a further 2 minutes.
  5. Carefully cut along the length of each pepper and scoop out the seeds and veins.
  6. Combine the roasted organic tofu and butternut squash, spiced onions, cooked quinoa and coriander in a bowl and season to taste. Spoon the mixture into the peppers then cook in the oven for 20-25 minutes until the peppers are softened.
  7. To make the chipotle remoulade, combine all of the ingredients and blitz until smooth.
  8. To make the Lemon gremolata, combine all of the ingredients in a bowl and season to taste.