Who doesn’t crave buffalo sauce from time to time?! I know I do! Enjoy this hearty and savory dish (but keep in mind, it is RICH). Yum!


  • 4 small or 2 jumbo bell peppers

  • 1 package (14 oz) firm or extra firm tofu

  • 1 cup cooked quinoa

  • 1 cup buffalo sauce

  • 2 celery stalks, diced

  • 2 slices of Chao Creamy Original cheese, diced

  • 1.5 tablespoon Vegan Worcestershire (easier to find than you might think! My local cheap brand does not use anchovies, so… vegan! And, for me, this happened by accident! Because who the hell knew Worcestershire used anchovies?! Just check the label). Moving on…

  • 1 tablespoon olive oil

  • 4-6 cloves of garlic, minced

  • 2.5 tablespoons nutritional yeast

  • 1 teaspoon chili powder

  • 1 teaspoon onion powder

  • 1 teaspoon liquid smoke


  1. Pre-heat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.

  2. Mix Worcestershire, oil, garlic, nutritional yeast, chili powder, onion powder and liquid smoke together in a mixing bowl. A thick paste should form.
  3. Drain and dry tofu. Crumble tofu into the mixing bowl. Some chunks will be large (the size of a dime) and some will be in tiny fragments. That’s perfect).
  4. Mix tofu and paste until “evenly” coated.
  5. Spread upon a parchment paper lined baking sheet and roast for 30-40 minutes. Shake or shuffled around once or twice. Keep an eye those last few minutes so it doesn’t burn. It should all brown nicely with the smaller crumbles being darker and crispier (naturally) than the large chunks. Keep oven on at 400 degrees.
  6. While the tofu is baking, cook quinoa according to the instructions.
  7. Dice celery and cheese slices.
  8. Add 1 cup of cooked quinoa, tofu, celery, buffalo sauce of choice and cheese to a large mixing bowl.
  9. Cut off the tops of bell peppers and de-seed. Lightly spray with oil of choice and sprinkle with salt, pepper and garlic powder.
  10. Lightly grease a glass baking dish.
  11. Stuff peppers with quinoa mixture and top with 1 tablespoon of extra buffalo sauce.
  12. Bake for 30-40 minutes, or until peppers are soft. Serve drizzled with vegan ranch or bleu cheese and enjoy!

Additional Cooking Instructions

You know your oven better than anyone – if you often bake your peppers at 350 degrees, than do so here and just keep an eye on them to soften any where between 30-40 minutes. If you bake at 400 degrees, give them a peek after about 20 minutes.

Did you try this recipe? Or have questions? Comment below!

Like what you see? Leave a comment!