Ingredients:

  • 8 oz vegan cream cheese, softened
  • 1/2 cup firm tofu, pressed and crumbled
  • 2 tbsp nutritional yeast
  • 1 tsp lemon juice
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 6 large fresh jalapeño peppers
  • 1 tbsp olive oil
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp melted vegan butter
  • 1/2 tsp smoked paprika

Instructions:

  1. Slice each jalapeño lengthwise down the center. Using a small spoon or paring knife, scrape out all seeds and white membranes. Brush the insides lightly with olive oil and set aside.
  2. In a medium bowl, combine the softened vegan cream cheese, crumbled tofu, nutritional yeast, lemon juice, garlic powder, smoked paprika, and salt. Stir vigorously until the mixture is smooth and completely homogenous.
  3. Fill each jalapeño half generously with the cream cheese mixture, smoothing the top with a spatula.
  4. In a separate small bowl, toss panko, melted vegan butter, and paprika together; press this mixture firmly onto the top of the filling.
  5. Cook in an air fryer at 375°F (190°C) for 8–10 minutes until the edges are charred and the topping is mahogany-colored.