Stuffed Jalapenos (Lactose free)

1. 1

   Tofu prep: Drain.

2. 2

   slice.

3. 3

   press tofu for 45 minutes.

4. 4

   (to drain excess water out).

5. 5

   In blender - blend tofu, cheese shreads, soy bacon bits, vegetable broth, lemon juice, greek seasonings, and habanero (if using pepper blend now/if using powder you may mix in with whatever step is easiest.)

6. 6

   Wash, slice and deseed jalapeno peppers

7. 7

   Fill Jalapeno halves with the stuffing mix.

8. 8

   Mill crackers to a fine powder.

9. 9

   Set in container for next step

10. 10

    In bowl 1: dip the stuffed peppers with flour.

11. 11

    Then in bowl 2: dip them into the egg.

12. 12

    Last in bowl 3: roll them around in the cracker crumbs

13. 13

    in pan on medium heat add earth balance.

14. 14

    put stuffed peppers in pan and warm until stuffing oozes out slightly flipping peppers to evenly heat.

* Per serving · 4 servings · Values may vary.

No additional tips available.