Name: Indian Spiced Tofu & Spinach Stuffed Bell Peppers with Avocado Raita
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 avocados; 1 ½ (142 g) pkgs baby spinach; 1 small bunch cilantro; 3 (340 g) pkgs extra firm tofu; 3 (2 ½ cm) pieces ginger root; 3 jalapeño peppers; 3 cups plain Greek yogurt; 6 yellow bell peppers; 1 ½ medium yellow onions; black pepper; cumin, ground; curry powder; garam masala; garlic powder; neutral vegetable oil; salt

Indian Spiced Tofu & Spinach Stuffed Bell Peppers with Avocado RaitaIndian Spiced Tofu & Spinach Stuffed Bell Peppers with Avocado Raita — a 35-minute dinner recipe with 16 ingredients, serving 6.Ingredients

3 avocados

1 ½ (142 g) pkgs baby spinach

1 small bunch cilantro

3 (340 g) pkgs extra firm tofu

3 (2 ½ cm) pieces ginger root

3 jalapeño peppers

3 cups plain Greek yogurt

6 yellow bell peppers

1 ½ medium yellow onions

black pepper

cumin, ground

curry powder

garam masala

garlic powder

neutral vegetable oil

salt

Instructions

Preheat oven to broil on high and position rack in the upper third of the oven.

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Trim, seed, and halve bell peppers lengthwise. Transfer to a large baking sheet, drizzle with oil, season with salt and pepper, then arrange cut-side up.

Place baking sheet in the oven and broil, flipping once, until peppers are lightly charred and tender, 8-12 minutes. Remove from oven.

Meanwhile, quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon to reduce spice level. Small dice and place in a medium bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Preheat a large pot over medium-high heat.

While the pot heats up, peel, halve, and small dice onions. Add to the bowl with the jalapeño.

Once the pot is hot, add oil and swirl to coat the bottom. Using your fingers, crumble tofu into the pot, then add jalapeño, onion, and spices. Cook, stirring occasionally, until onion is soft and tofu is golden, 5-6 minutes. (Reserve bowl for later use.)

Meanwhile, peel and mince ginger. Add to the pot and stir to combine.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add half to the pot. (Place remaining cilantro in the reserved bowl and set aside for the raita.)

When the tofu and onion are done, add spinach to the pot in handfuls, waiting for it to wilt slightly before adding the next handful. Add yogurt, stir to combine the filling, and remove from heat.

Halve and pit avocados; using a spoon, scoop out the flesh, then add to the bowl with the cilantro along with additional yogurt, cumin, and salt. Mash with a fork or potato masher until the raita is smooth and combined.

Divide peppers between plates and stuff with tofu-spinach filling. Serve with avocado raita and enjoy!

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