Punch's Spicy Tofu Stuffed Peppers
A plant-based twist on stuffed peppers, bursting with spicy tofu and vibrant vegetables for a playful, punchy flavor. This asian-inspired vegetarian (vegan) ready in about 55 minutes brings together block, firm, cubed tofu, large, halved bell peppers, small, diced onion for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 300 calories and feeds 4, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 block, firm, cubed tofu
- 4 large, halved bell peppers
- 1 small, diced onion
- 2 cloves, minced garlic
- 2 tbsp soy sauce
- 1 tbsp sriracha
- 1 tsp cumin
- 2 tbsp olive oil
- 2 cups, chopped spinach
- 1/4 cup, soaked cashews
Instructions
- Step 1: Preheat oven to 375°F (190°C). Place bell pepper halves in a baking dish.
- Step 2: In a skillet, heat 1 tbsp olive oil over medium heat. Sauté onion and garlic for 3 minutes until fragrant.
- Step 3: Add tofu, soy sauce, sriracha, and cumin. Cook for 5 minutes, stirring until tofu is lightly browned.
- Step 4: Stir in spinach and cashews; cook for 2 minutes until spinach wilts and cashews are warmed.
- Step 5: Stuff each pepper half with the tofu mixture. Drizzle remaining 1 tbsp olive oil over the top.
- Step 6: Bake for 25-30 minutes until peppers are tender and edges are golden.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Punch's Spicy Tofu Stuffed Peppers take to make?
Total time is about 55 minutes (25 min prep + 30 min cook). Most home bartenders find this fits a single afternoon; scale up the batch for parties or pitchers.
How do I store leftover Punch's Spicy Tofu Stuffed Peppers?
Refrigerate any leftover punch's spicy tofu stuffed peppers in a sealed pitcher or jar for up to 3–4 days. Do not reheat — drinks are served chilled. If the recipe uses sparkling water or fresh herbs, hold those back and add fresh just before pouring so the drink stays bright and fizzy.
Can I substitute ingredients in Punch's Spicy Tofu Stuffed Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Punch's Spicy Tofu Stuffed Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Punch's Spicy Tofu Stuffed Peppers vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
So much better than takeout. We'll never order asian delivery again.
- ★★★★☆
Very good for a 30-minute recipe. Would bump up the spice level though.
