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Tofu Scramble Stuffed Poblano Peppers

16 INGREDIENTS • 13 STEPS • 50MINS

Tofu Scramble Stuffed Poblano Peppers

Recipe

4.5

2 ratings
This was fairly simple to prepare and absolutely delicious! The peppers were soft and tender, not too hot and the combination of everything filled me up perfectly. Feel free to sub in whatever veggies you prefer or have available in the fridge.
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This was fairly simple to prepare and absolutely delicious! The peppers were soft and tender, not too hot and the combination of everything filled me up perfectly. Feel free to sub in whatever veggies you prefer or have available in the fridge.
author_avatar
The Simple Veganista
Hi, my name is Julie and I am The Simple Veganista. I love creating healthy, affordable, easy vegan recipes that everyone will love and are worth repeating!

50MINS

Total Time

$5.96

Cost Per Serving

Ingredients

Servings
2
us / metric
Poblano Pepper
4
Large Poblano Peppers
Extra Firm Tofu
1 block
(15 oz)
Extra Firm Tofu, drained
Onion
1
Small Onion, diced
Mushroom
225 g
Mushrooms, sliced
Bell Pepper
1
Small Bell Pepper, diced
Grape Tomatoes
12
Grape Tomatoes, halved
Garlic Powder
1 tsp
Garlic Powder
Nutritional Yeast
4 Tbsp
Nutritional Yeast
Mineral Salt
to taste
Mineral Salt
Ground Black Pepper
to taste
Ground Black Pepper
Avocado
to taste
Avocados, sliced
Raw Cashews
125 g
Raw Cashews, soaked
Water
120 mL
Water
Garlic
2 cloves
Garlic
Nutritional Yeast
1 Tbsp
Nutritional Yeast
Sriracha
2 Tbsp
Sriracha

Nutrition Per Serving

VIEW ALL
Calories
719
Fat
39.0 g
Protein
42.7 g
Carbs
61.5 g
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author_avatar
The Simple Veganista
Hi, my name is Julie and I am The Simple Veganista. I love creating healthy, affordable, easy vegan recipes that everyone will love and are worth repeating!

Cooking Instructions

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step 1
Make the Sriracha Cashew Cream Sauce: Soak the Raw Cashews (125 g) for 2-3 hours.
step 2
Place soaked cashews, Water (120 mL), Garlic (2 cloves), Nutritional Yeast (1 Tbsp), and Sriracha (2 Tbsp) in a small blender.
step 3
Blend until creamy, taste for flavor adding extra Sriracha if desired. Thin with water to reach desired consistency, adding 1 tablespoon at a time. If it’s too watery, add a few cashews and blend again until smooth. Set aside.
step 4
Preheat the oven to 450 degrees F (230 degrees C).
step 5
Roast the Poblano Peppers (4) on a cookie sheet in the oven for 20 minutes or so, turning half way in between to flip peppers over.
step 5 Roast the Poblano Peppers (4) on a cookie sheet in the oven for 20 minutes or so, turning half way in between to flip peppers over.
step 6
Drain and press the Extra Firm Tofu (1 block) while peppers are roasting. To press tofu, place block of tofu in a clean kitchen towel that is folded at least doubled, place on hard surface and top with a heavy pot/book for about 15 minutes.
step 7
In a large skillet/wok, heat oil over medium heat. Add onions, cook for 4-5 minutes, add in Onion (1), Mushrooms (225 g), Grape Tomatoes (12), Bell Pepper (1), and Garlic Powder (1 tsp). Cook for another 4 minutes or so.
step 7 In a large skillet/wok, heat oil over medium heat. Add onions, cook for 4-5 minutes, add in Onion (1), Mushrooms (225 g), Grape Tomatoes (12), Bell Pepper (1), and Garlic Powder (1 tsp). Cook for another 4 minutes or so.
step 8
Add tofu while crumbling with your fingers. Add in the Nutritional Yeast (4 Tbsp), Mineral Salt (to taste), and Ground Black Pepper (to taste). Be sure to taste and add plenty more garlic powder, nutritional yeast, salt and pepper to taste. Gently toss and cook for another 3-4 minutes until tofu is heated through.
step 9
Remove the peppers from the oven. Let cool a few minutes in the dish covered with saran wrap. Remove any loose skin off the pepper. Gently slice each pepper, making a slit down the center of one side, without cutting into the other side.
step 9 Remove the peppers from the oven. Let cool a few minutes in the dish covered with saran wrap. Remove any loose skin off the pepper. Gently slice each pepper, making a slit down the center of one side, without cutting into the other side.
step 10
Remove seeds, leave a few for heat if you like. Careful not to touch the seeds with your hands, use rubber gloves if you can.
step 11
Let peppers sit covered tightly until ready to stuff.
step 12
Scoop tofu mixtures into peppers. If the peppers need to be heated, using the same baking dish you cooled the peppers in, place under broiler on low for a minute or two, watching closely so nothing burns.
step 13
Serve with a drizzle or dollop of Sriracha Cashew Cream Sauce and Avocados (to taste). Salsa and warmed corn tortillas on the side also work well.
step 13 Serve with a drizzle or dollop of Sriracha Cashew Cream Sauce and Avocados (to taste). Salsa and warmed corn tortillas on the side also work well.
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