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Tofu Bread Cups

already cooked this dish.
  • Total: 40min
    Preparation: 40min
  • Portions: 5.00
  • Difficulty: Intermediate

Nutritional information 333kcal = 1,394kj /per portion

  • 333.22 Energy
  • 14.63 Grams Protein
  • 29.93 Grams Carbohydrates
  • 7.36 Grams Sugars
  • 782.71 Milligrams Sodium
  • 19.15 Grams Fats
  • 3.48 Grams Saturated Fats


  • 2 Tbsps. Vegetable oil
  • 2 Stalks Escallion / chive, finely chopped
  • 1 Sm. Onion, chopped finely
  • 2 Cloves Garlic, chopped finely
  • 1 Tsp. Celery leaves, finely chopped
  • 1 Med. Tomato, cubed
  • ½ Cup Sweet Pepper (red & yellow), diced
  • 1 Tsp. Fresh thyme leaves
  • 1 Tbsp. Scotch Bonnet / hot pepper, finely chopped
  • 1 Pk. MAGGI All Purpose Season Up
  • ½ Lb. Tofu, cubed
  • 1 MAGGI Chicken Tomato Boullion Cube
  • ¼ Tsp. Paprika
  • 6 Slices Whole Wheat bread
  • ¼ Cup Shredded Carrots
  • ¼ Cup Grated Cheddar cheese


    1. Heat oil in a skillet over medium heat, add the escallion / chive, onion, garlic, celery, tomato, sweet peppers, thyme and scotch bonnet pepper, stir and add the Season Up, cook until vegetables are tender

    2. Add the tofu and stir with vegetables evenly.

    3. Combine Boullion Cube and paprika, then sprinkle over tofu, stir again, cover the pot and reduce heat to low.

    4. Allow to cook through for another 3 minutes. Remove from heat.

    5. Cut the edges of the bread and flatten with a rolling pin. Mold the bread in a (6) six cup muffin pan. Fill bread cups with (2) two table spoons of prepared tofu filling.

    6. Bake in a pre-heated oven for 10 minutes at 350°F (180°C), remove from oven and sprinkle with carrot and top with cheese; put it back in the oven for another 5 minutes.

    7. Remove from oven and serve warm.

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