Sumptuous Vegan Spanish Tapas: Delicate Piquillo Peppers Stuffed with Rich Cashew Cream & Crispy Tofu Bites

Allergens

Nuts (cashews)

Ingredients

• 10 Piquillo peppers, deseeded
• 2 cups raw cashews, soaked overnight
• 1 cup vegetable broth
• 1 block firm tofu (14 oz), pressed and cut into bite
• sized pieces
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Olive oil, for frying
• Fresh parsley, chopped, for garnish

Instructions

1. In a high speed blender, combine soaked cashews with vegetable broth. Blend until smooth and creamy, then set aside.
2. Preheat olive oil in a frying pan over medium heat. Season tofu bites with smoked paprika, cumin, garlic powder, salt, and pepper. Cook until golden brown and crispy on all sides. Transfer to a paper towel lined plate to drain excess oil.
3. Fill each Piquillo pepper with the cashew cream. Place two stuffed peppers on each plate, followed by a handful of crispy tofu bites. Garnish with fresh parsley and serve immediately.

Chef’s Insight

The combination of flavors and textures in this dish is truly captivating, making it perfect for vegan Spanish tapas.

Notes

For the best results, use high-quality Piquillo peppers preserved in oil or jarred varieties, which are usually readily available in grocery stores.