Veg Head Relleno Recipe
blackened tofu, beyond chorizo, goat cheese, rice & bean, avocado, spinach, sweet potato, curry sauce, fire roasted tomato salsa
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetable Stuffing and Toppings
Method
Preparation Instructions
- 1
Prepare the Ingredients
Start by pressing the block of tofu to remove excess moisture. Once drained, cut it into cubes. Peel and dice the sweet potato into small cubes.
- 2
Blacken the Tofu
In a skillet over medium heat, add a bit of oil. Add the tofu cubes and season with smoked paprika, salt, and pepper. Cook until blackened on all sides, about 8-10 minutes.
- 3
Cook the Sweet Potato
In another pot, boil the diced sweet potato in salted water until tender, about 10-12 minutes. Drain and set aside.
- 4
Combine the Filling
In a large bowl, mix the blackened tofu, Beyond Chorizo, goat cheese, cooked rice, black beans, boiled sweet potato, and fresh spinach. Stir until well combined.
- 5
Prepare the Rellenos
Preheat the oven to 375°F (190°C). Stuff the filling into bell peppers or tortillas of your choice. Arrange them in a baking dish.
- 6
Add Sauce
Pour curry sauce over the stuffed peppers or tortillas, ensuring they're well coated.
- 7
- 8
Serve
Top with fire roasted tomato salsa and sliced avocado before serving. Enjoy your Veg Head Relleno!
