Ingredients 2.4 ounces extra firm tofu
¼ cup Greek salad dressing
½ cup brown rice, uncooked
2 teaspoons Greek seasoning
2 red peppers
1/2 cup chopped fresh spinach
2 tablespoons chopped red onion
2 tablespoons sliced black olives
2 teaspoons minced garlic
½ cup crumbled feta
¼ cup + 1 tablespoon egg substitute
Instructions Cut the tofu into ¼ inch cubes, place into a closeable plastic container, add the Greek Salad dressing, mix until the dressing coats each piece of tofu and marinate in the fridge overnight.
Add the Greek seasoning to the uncooked brown rice and prepare the brown rice according to the packaging.Preheat the oven to 350° Fahrenheit.
Slice the red peppers in half and remove the stems, seeds and membranes.
Chop the fresh spinach and red onion.
Slice the black olives.In a medium sized bowl mix the cooked brown rice, fresh spinach, red onion, black olives, minced garlic, feta and egg substitute until well incorporated.
Evenly stuff the halved peppers with the rice mixture, drizzle with extra virgin olive oil and bake for thirty-five minutes.
Notes 4 servings (1/2 stuffed pepper each)
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