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Jalapeño Poppers With Smoked Tofu [Vegan]

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These poppers are the perfect mix of crunchy and creamy consistencies, together with the heat of the jalapeño and the complimentary cooling of the vegan cream cheese. Smoked tofu adds another layer of heat and a bacon-ish flavor to the mix. Is your mouth watering yet?

Jalapeño Poppers With Smoked Tofu [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

73

Serves

24

Ingredients

  • 3 ounces smoked tofu
  • 1 teaspoon liquid smoke
  • 2 teaspoons soy sauce
  • 8 ounces jalapeño peppers
  • 6 ounces vegan cream cheese
  • 6 ounces vegan cheddar cheese
  • 3 ounces vegan crème fraiche
  • Flour
  • Breadcrumbs and/or panko
  • Oil, for frying

Preparation

  1. Chop the firm, smoked tofu into small pieces, add the liquid smoke and soy sauce. Let marinate for about 15 minutes while you chop the jalapeños.
  2. De-seed the jalapeños and cut them in half.
  3. Grab your marinated tofu bits and fry them quickly on high heat.
  4. Mix the two cheeses in a bowl, and add the smoked tofu bits.
  5. Scoop up some of the cheese mix and press into the jalapeño pieces.
  6. Put the flour, breadcrumbs and/or panko and your thinned-out crème fraiche into separate small bowls. Dip the stuffed jalapeños first into the liquid and then into the flour and let them dry.
  7. Now dip the stuffed jalapeños into the liquid and then the breadcrumbs. Make sure the whole popper is coated with crumbs, Either triple dip or just re-dip and touch up the ones with a thinner coating.
  8. Half fill a small pot (to avoid using too much) with oil and heat on medium-high. Fry the poppers until golden, about 2 minutes, and drain on paper towels.

Nutrional Information

Per Serving: Calories: 73 | Carbs: 2 g | Fat: 6 g | Protein: 2 g | Sodium: 86 mg | Sugar: 1 g

Calculation not including oil for frying or breadcrumbs.

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AUTHOR & RECIPE DETAILS


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Veganized traditional dishes and desserts from all across the globe and new, exciting culinary creations. Hi, I’m Chris, the guy behind Planticize. After being vegetarian for nearly 20 years, I finally went vegan in 2014! I enjoy eating, cooking, photography and travel. I’ve lived in three different countries, so my tastes are pretty eclectic. I love to planticize traditional dishes and create new and exciting ones, too! I think that going plant-based is the best for everyone and everything, and I strive to make food that looks and tastes great!


 

 

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