Peruvian Relleno Stuffed Tofu
A creative twist on traditional Peruvian relleno, using crispy tofu as a vessel for spicy rocoto pepper filling. This vegan dish combines the bold flavors of Peru with the versatility of tofu.
Ingredients
- ●1 block (14 oz) Tofu
- ●1 large Rocoto Pepper
- ●2 medium-sized Jolly Potato
- ●2 tbsp Peruvian Olive Oil
- ●1 medium Onion
- ●3 cloves Garlic
- ●chopped (for garnish) Fresh Cilantro
Instructions
- 1
1. Preheat the oven to 400°F (200°C).
- 2
2. Cut the tofu into 2-inch cubes and place on a baking sheet lined with parchment paper.
- 3
3. Drizzle the Peruvian olive oil over the tofu and sprinkle with salt and pepper.
- 4
4. Bake the tofu in the oven for 15-20 minutes, or until crispy on the outside and tender on the inside.
- 5
5. While the tofu is baking, roast the rocoto pepper in the oven for 20-25 minutes, or until the skin is charred and blistered.
- 6
6. Remove the tofu and rocoto pepper from the oven and let cool slightly.
- 7
7. Peel the skin off the rocoto pepper and chop the flesh into small pieces.
- 8
8. In a pan, sauté the onion and garlic until softened, then add the chopped rocoto pepper and cook for an additional 2-3 minutes.
- 9
9. Cut the jolly potatoes in half and scoop out the flesh, leaving a thin shell.
- 10
10. Stuff each potato shell with the tofu and rocoto mixture.
- 11
11. Serve the stuffed potatoes garnished with chopped fresh cilantro.