Vegan Jalapeño Poppers with Smoked Tofu

These vegan jalapeño poppers might just become your new favorite party appetizer recipe. Stuffed with smoked tofu and a mix of cheeses, deep-fried to perfection, they come out crunchy and delicious!


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Planticized Jalapeño Poppers with Smoked Tofu

Planticized Jalapeño Poppers with Smoked Tofu



  • 3 oz (ca 85 g) smoked tofu
  • 1 tsp (5ml) liquid smoke
  • 2 tsp (10ml) soy sauce
  • 8 oz (200 g) jalapeño peppers
  • 6 oz (170 g) oat-based cream cheese
  • 6 oz (170 g) plant-based cheddar cheese
  • 3 oz (ca 85 g) oat-based crème fraiche
  • flour
  • breadcrumbs and/or panko
  • oil for frying


  1. Chop the firm, smoked tofu into small pieces, add the liquid smoke and soy sauce. Let marinate for about 15 minutes while you chop the jalapeños.
  2. De-seed the jalapeños and cut them in half. I had huge ones, so I cut a lot in half again. (Don’t rub your eyes or anything else for that matter!)
  3. Grab your marinated tofu bits and fry them quickly on high heat.
  4. Mix the two cheeses in a bowl, and add the smoked tofu bits.
  5. Scoop up some of the cheese mix and press into the jalapeño pieces – I use my hands.
  6. Put the flour, breadcrumbs and/or panko and your thinned out crème fraiche into separate small bowls. Dip the stuffed jalapenos first into the liquid and then into the flour and let them dry.
  7. Now dip the stuffed jalapenos into the liquid and then the breadcrumbs. Make sure the whole popper is coated with crumbs, Either triple dip, like I did, or just re-dip and touch up the ones with a thinner coating.
  8. Half fill a small pot (to avoid using too much) with oil and heat on medium-high. Fry the poppers until golden (about 2 minutes) and drain on paper towels.
  9. Chow down!


Find more of Chris’ recipes at Planticize.

If you loved these vegan jalapeño poppers…

Check out more vegan appetizer recipes here.



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