Tostones and Quinoa-Stuffed Peppers with a Tofu Chipotle Sauce

Stuffed Pepper and Tostones

My friend Jesúsgave me the idea for Tostones. They are so good!! We paired them with a Quinoa-stuffed pepper recipe. They went pretty well together.



  • 2 green plantains (we got ours 3/$1 at Market Basket!)
  • 1/4 cup canola oil
  • Salt, to taste

Heat up the oil on low in a sauce pan. Peel the two plantains. Chop off either end of each plantain so the ends are flat. Chop the plantains into 1-inch chunks (the shorter they are, the less oil you will need.) Place the plantain chunks in the oil such that they are standing up tall in the oil. Let them brown, then flip them over so they are standing on tall from the other end. When both sides have been browned, pull them out of the oil and drain them on some paper towels.

One-by-one, take each plantain chunk, lay it on a small, flat dish, and take another small, flat dish and crush it into a little cake. You’re basically laying the plantain chunk on the lower dish so it is standing tall, and then compressing it down with the upper dish. Continue until you have a plate full of mashed plantain cakes!

Dump most of the oil from the pan, reserving a very small amount (2 tsps should be sufficient.) Pan fry the plantain cakes in the pan. As you pull them out and they are still hot, sprinkle a little salt on top.

  • Servings: 2
  • Weight Watchers Points 4

Stuffed Red Pepper with Tofu Chipotle Sauce

This dish involved two recipes I found online, so I’ve linked to the sites where I got them.

Quinoa-Stuffed Peppers

Recipe and video available at:

  • Weight Watchers Points Eek I don’t remember. I think we used 1/4 cup of quinoa uncooked, so it ended up being maybe 3 points/pepper.

Tofu Chipotle Sauce

Recipe by Kathy F. available at: (We only followed the Tofu Remoulade portion of the recipe.

  • Weight Watchers Points 1 per servingThis may vary depending how much / what brand Tofu you use. We used half a carton of regular Mori-Nu extra firm silken tofu for 2 servings.

Stuffed Poblano Pepper with Tofu Chipotle Sauce


7 thoughts on “Tostones and Quinoa-Stuffed Peppers with a Tofu Chipotle Sauce

  1. KathyF
    I’m am a graphic designer/web developer- believe me, I’m very aware of copyright laws. I also understand how these issues get muddled on the web. Several items I have created have been copied through the years- I would run myself ragged if I tried to track everything down and chastise those who ‘broke a copyright law.’ Just seems that in the world of food and recipes, the mere fact that you have chosen to post recipes to the web opens them up to being copied. That’s why people search out recipes- to copy them! No need for sarcasm as this is only my opinion.:)

  2. GT, let’s say you wrote a short story. You post it on your website where you post all your stories. It is copyrighted automatically, since all written works carry the author’s copyright.

    Then a couple of years later you open a magazine and see your story, word for word. Except with someone else listed as the author. Would you lighten up then, and feel flattered?

    It’s the exact same thing. I have no problem with someone taking a recipe of mine, expanding on it, using it as inspiration, just as I do with non-vegan recipes I find. But copying it word for word, without acknowledgement, and with their own name listed as the author, is a bit much. And then to do it with more than one recipe of mine…well, lightening up wasn’t something I felt inclined to do.

    Hope that explains it.

    1. Wow- didn’t know you could copyright food! Lighten up- I don’t think any harm was done nor do I think it was intended. We all benefit when great recipes are passed around. My parents always said ‘imitation is the greatest form of compliment.’ One doesn’t need public recognition to realize a job well done!!!

      1. You can copyright a recipe word-for-word. You cannot copyright an ingredient list.

        If someone else rewrites a particular recipe in their own words with the same ingredient & ingredient ratio list, it’s okay to publish that recipe without any acknowledgement of the original recipe. We acknowledge the original recipes in this blog as a courtesy, but it isn’t required under any copyright law I’m aware of.

        We specifically cook each recipe in this blog at least once if not multiple times and many times make adjustments to the original recipe we followed to our own taste.

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