The original recipe for these, which is in my book Fresh India, featured peppers stuffed with grated paneer, but I recently resurrected and tweaked it using tofu in place of the paneer as a vegan option for my menu at the Wilderness festival this summer.
Romano peppers stuffed with spiced tofu can be served as a light meal with simply dressed leaves or enhanced into a heartier dish with naan, raita, or pilau.
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