Kate's Roasted, Stuffed Peppers

1. 1

   Drain, squeeze and cube tofu.

2. 2

   Let it sit on a plate with paper towels to get a lot of the moisture out.

3. 3

   Preheat oven to 350.

4. 4

   On a large pan, pour oil and warm until a wooden spoon starts to sizzle when dipped into it.

5. 5

   Dump tofu into pan.

6. 6

   Season with salt, black pepper, garlic powder and red pepper flakes to your taste.

7. 7

   Chop up scallions and add to the pan.

8. 8

   Stir tofu.

9. 9

   Let sizzle until all sides are a lovely golden brown.

10. 10

    When cooked, place aside in a bowl.

11. 11

    Prepare quinoa and orzo.

12. 12

    I made 2 servings, so I used 1/4 cup quinoa with 2 tbsp orzo.

13. 13

    Pour 3/4 cup water into pan.

14. 14

    Cover and let simmer for 5 minutes.

15. 15

    Add vodka sauce and salt.

16. 16

    When cooked, pour contents into the bowl with the tofu.

17. 17

    Mix it up!

18. 18

    I like to add arugula, but be sure to snip it up into small pieces.

19. 19

    Cut red pepper in half through the stem the long way.

20. 20

    Remove stem and seeds, and place into a baking tray.

21. 21

    Fill pepper halves and top with parmesan or any cheese you choose.

22. 22

    Bake for 15 minutes or until the pepper is tender and the cheese is brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.