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If you are having difficulty lately in the kitchen when it comes to getting your cuisine just right, you are not the only one. Many people have all-natural cooking skill yet not quite adequate know-how to prepare with excellence. This Stuffed Jalapeños (Lactose free) recipe is a great start, simple to prepare as well as tasty.

Provide Jalapeño Peppers.
Use earthbalance vegan butter.
Use For The Stuffing.
You need to prepare Melissa's Extra firm Tofu.
Prepare Go Veggie brand mozzarella flavor shreads (lactose free).
Prepare handful Soy bacon flavor bits.
Provide vegetable broth.
You need reallemon juice.
Use Habanero powder, OR, 1 habanero pepper.
You need Greek seasonings.
You need For the Breading.
Use flour.
You need eggs (use as much as needed to conplete).
Prepare Crackers.

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Tofu prep: Drain. slice. press tofu for 45 minutes. (to drain excess water out)..
In blender - blend tofu, cheese shreads, soy bacon bits, vegetable broth, lemon juice, greek seasonings, and habanero (if using pepper blend now/if using powder you may mix in with whatever step is easiest.).
Wash, slice and deseed jalapeño peppers.
Fill Jalapeño halves with the stuffing mix..
Mill crackers to a fine powder. Set in container for next step.
In bowl 1: dip the stuffed peppers with flour. Then in bowl 2: dip them into the egg. Last in bowl 3: roll them around in the cracker crumbs.
in pan on medium heat add earth balance. put stuffed peppers in pan and warm until stuffing oozes out slightly flipping peppers to evenly heat..

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