Stuffed Green Chiles with Tofu and Seitan
These stuffed chiles, filled with a savory tofu and seitan mixture, offer a delicious, spicy kick. Perfect for a Mexican-inspired meal, they’re great with tortillas, rice, and beans.
Equipment
- Baking sheet, Large mixing bowl, Parchment paper or silicone baking mat, Knife, Spoon
Ingrediënten
- 2 large-size green chiles such as Anaheims or poblanos
- 1 cup 160 g diced red onion
- 6 ounces 170 g extra-firm tofu, drained, pressed, and crumbled
- 6 ounces 170 g seitan, diced
- 2 tablespoons 30 ml extra-virgin olive oil
- ¼ cup 60 g nondairy cream cheese or plain soy or other nondairy yogurt
- 1 tablespoon 18 g mellow white or yellow miso (optional)
- 2 tablespoons 36 g taco seasoning, store-bought or homemade
- Sour cream store-bought or homemade, for serving
- Salsa or enchilada sauce store-bought or homemade, for serving
Instructies
- Preheat the oven to 425°F (220°C, or gas mark 7).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Cut a slit in each chile lengthwise from top to bottom, removing the seeds and core.
- Rinse under water to remove any stray seeds.
- In a mixing bowl, combine the diced onion, crumbled tofu, seitan, olive oil, cream cheese, miso (if using), and taco seasoning.
- Mash everything together with your hands until well incorporated.
- Stuff each chile with half of the mixture.
- Place the stuffed chiles on the prepared baking sheet and bake, uncovered, for 30 minutes or until slightly browned and tender.
- Serve with sour cream, salsa, or enchilada sauce.
Notes / Tips / Wine Advice:
Serving Tip:
Pair with warm tortillas and Spanish rice for a complete Mexican meal.
Wine Advice:
A chilled, crisp Chardonnay complements the richness of the tofu and seitan filling.
Nutritional Information
Calories: 350 kcal | Carbohydrates: 26 g | Protein: 25 g | Fat: 20 g | Fiber: 6 g | Sugar: 4 g | Salt: 1 g
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