Vegan Tofu-Stuffed Peppers

1 . Stage

Check whether green bell peppers will stand on a flat surface; if not, trim bottoms to flatten.

2 . Stage

Drain tofu and pat dry. Place in a bowl and mash with a fork until similar to ground beef in texture.

3 . Stage

Heat olive oil in a skillet over medium-high heat. Add mashed tofu, cumin, garlic powder, onion powder, and salt. Cook and stir until tofu is golden brown, 7 to 10 minutes.

4 . Stage

Mix 2 1/2 cups water and jambalaya rice mix together in a saucepan and bring to a boil. Stir in the tofu mixture. Reduce heat to low, cover, and simmer until rice is tender and water has been absorbed, about 25 minutes.

5 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

6 . Stage

Fill a pot with enough water to cover green bell peppers; bring to a boil and then add green bell peppers. Cook until softened but not mushy, 5 to 10 minutes.

7 . Stage

Remove jambalaya mix from heat; let rest for 5 minutes. Fluff with a fork; add 1/2 the tomato soup and stir.

8 . Stage

Stand the boiled green peppers in a square glass baking dish. Scoop the rice and tofu mix into the peppers. Spoon remaining tomato soup over the filled peppers. Place any extra filling around the green bell peppers in the bottom of the baking dish.

9 . Stage

Bake in the preheated oven until the tomato soup topping begins to darken and dry, 30 to 45 minutes.