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Middle Eastern Tofu-Stuffed Peppers

from Moosewood Restaurant Low-Fat Favorites -- adapted by Paula for the NSD
(Freeze tofu beforehand, thaw, drain & press.)

Even my hubby said this was really tastey! It's an excellent tofu recipe -- a good way to be introduced to tofu, in fact!!

2 t. olive oil
2 large garlic cloves, minced or pressed
1 1/2 c. diced onions
pinch of cayenne
1/2 t. ground cinnamon
1 2/3 c. peeled and diced carrots
dash of salt (I prefer sea salt in things like this)
1 c. diced tomatoes
1 1/2 c. (12 ounce cake) grated tofu
3 T. soy sauce
1 T. chopped fresh dill or 1 t. dried dill
2 t. fresh lemon juice
1 c. coarsely ground almonds
3 T. currants or raisins
4 large peppers -- red, green, orange, and/or yellow
2 c. tomato juice or tomato sauce

Warm the oil in a large skillet, add the garlic, onions, cayenne and cinnamon. Saute for 3 minutes.

Add the carrots, sprinkle with salt, cover and cook for 3 minutes. Add the tomatoes and cook until the carrots are just tender. Stir in the grated tofu, soy sauce, dill, lemon juice, almonds and cook on low to medium heat for 2 minutes, stirring often. Add the currants or raisins and adjust seasonings if necessary.

Preheat oven to 375.

Cut the peppers in half lengthwise. Remove the seeds and leave the stem ends on so that the peppers will hold their shape. Pour the tomato juice or sauce into a non-reactive baking dish and rotate until it is evenly coated. Fill each pepper half with about 1/2 cup of filling and place in the baking dish. Cover tightly, and bake for 45 to 50 minutes, until peppers are tender.

yuuuuuuuuuuum!!