Roasted Pepper Roll Ups with Scallion Tofu Cream Cheese

Juicy, tender, sweet, and slightly charred roasted bell peppers filled with vegan scallion cream cheese that's made of tofu, and a few simple ingredients! Use colorful bell peppers to add more colors and these can be a fabulous appetizer for a party or a fun little side dish just for you.

This dish really deserves a lot more love and popularity than they usually receive! Take roasted sweet peppers - something that basically everyone loves - and combine them with creamy, refreshing, and savory scallion tofu cream cheese, bam, a heavenly combo both texture-wise and flavor-wise!

There are many ways to char the peppers so we can easily peel off the skins. If you have a traditional open fire stovetop, you could simply use a pair of BBQ tongs to hold the pepper above the fire till the skins are moderately blackened. But if you are like me and have an electric glass stovetop, worry not, we can use the broiler setting on the oven.

And per usual, I will be posting a video how-to on my Instagram and Tiktok please be sure to check them out it might be easier to follow the steps in a video format.

INGREDIENTS:

3 large bell peppers

7 oz extra firm tofu, about 1/2 block

1 tablespoon white miso paste

1 tablespoon nutritional yeast

1 lemon, juiced

1 teaspoon garlic powder

1 teaspoon dijon mustard

2 scallions, chopped, only the green parts

TO MAKE:

- Wash and pat dry the bell peppers, transfer onto a baking sheet, and place onto the upper third in the oven;

- Broil on high in the oven, check on them often and once one side is blackened, turn another side up, about every 4-5 minutes;

- Broil for a total of about 10 - 15 minutes, just till the bells are blistered and moderately blackened all around, DO NOT overcook them! Otherwise, they'd get too mushy;

- Remove from the oven, place the peppers in a bag, close the opening, or put a large bowl over them, this is to steam the peppers so the skins come off easily, for about 5 minutes;

- Meanwhile, make the tofu cheese by blending the tofu, nutritional yeast, lemon juice, garlic powder, and dijon mustard till silky smooth;

- Chop the scallion greens, save the white parts for another recipe, mix the chopped scallions into the tofu cream cheese mixture;

- Take the peppers out of the bag, once they're cooled down enough to handle, cut out the stem, slice the pepper open, and scrape out all the seeds;

- Turn the pepper piece upside down and peel off the skin;

- Spread the scallion tofu cream cheese mixture onto the inside of the pepper piece, roll it up tightly, and slice into 1/2 inch thick pieces;

- Serve with a squeeze of lemon, enjoy!