Baked Jalapeño Poppers
Servings Prep Time
4-6servings 40minutes
Cook Time
20minutes
Servings Prep Time
4-6servings 40minutes
Cook Time
20minutes
Ingredients
Tofu Bacon Marinade
The Sundried Tomato Aioli
Instructions
  1. Preheat the oven to 375°F.
  2. in a bowl. Refrigerate while you prepare the jalapeños.
  3. Cut the jalapeños in half lengthwise and gently scoop out the flesh and seeds with a small spoon or pairing knife, being sure not to break the peppers.
  4. Combine the bread crumbs with the paprika, garlic powder, and salt in a shallow dish.
  5. Line a baking sheet with parchment paper.
  6. Stuff the jalapeño halves with the cream cheese mixture. Have some of the mixture slightly piling out of the halves but not overflowing. Sprinkle the tops with the bread crumb mixture, coating them well. Place on the baking sheet.
  7. To help brown the tops, spray with a light coating of oil. Bake for 18 to 20 minutes until golden brown.
  8. Serve immediately with a drizzle of the aioli on each piece or serve the aioli on the side as a dip.
Tofu Bacon Marinade
  1. Combine all of the marinade ingredients together in a bowl or wide dish with a whisk or fork.
The Sundried Tomato Aioli
  1. Soak the sundried tomatoes in warm water for 10 minutes and then drain. This helps to soften the tomatoes for blending.
  2. Add the sundried tomatoes and remaining ingredients to a high-powered blender and blend until very smooth. Alternatively, use an immersion blender to combine all the ingredients in a tall jar or other container and blend until very smooth.
Recipe Notes

Excerpted from Hot for Food Vegan Comfort Classics by Lauren Toyota. Copyright © 2018 Lauren Toyota. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.