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Tofu Scramble Stuffed Poblano Peppers
Recipe

16 INGREDIENTS • 13 STEPS • 50MINS

Tofu Scramble Stuffed Poblano Peppers

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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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!
https://simple-veganista.com/
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.
50MINS
Total Time
$5.96
Cost Per Serving
Ingredients
Servings
2
US / Metric
Extra Firm Tofu
1 block
(15 oz)
Extra Firm Tofu, drained
Onion
1
Small Onion, diced
Mushroom
2 1/4 cups
Mushrooms, sliced
Bell Pepper
1
Small Bell Pepper, diced
Grape Tomatoes
12
Garlic Powder
1 tsp
McCormick® Garlic Powder
Mineral Salt
to taste
Avocado
to taste
Avocados, sliced
Raw Cashews
1 cup
Raw Cashews, soaked
Water
1/2 cup
Water
Garlic
2 cloves
Sriracha
2 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
719
Fat
39.0 g
Protein
42.7 g
Carbs
61.5 g
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Tofu Scramble Stuffed Poblano Peppers
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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!
https://simple-veganista.com/
Cooking InstructionsHide images
step 1
Make the Sriracha Cashew Cream Sauce: Soak the Raw Cashews (1 cup) for 2-3 hours.
step 2
Place soaked cashews, Water (1/2 cup), 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 (2 1/4 cups), Grape Tomatoes (12), Bell Pepper (1), and McCormick® 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 (2 1/4 cups), Grape Tomatoes (12), Bell Pepper (1), and McCormick® 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 (1/4 cup), 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.
Tags
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Dairy-Free
American
Gluten-Free
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Tofu & Tempeh
Vegetables
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