Make the Sriracha Cashew Cream Sauce: Soak the Raw Cashews (1 cup) for 2-3 hours.
Place soaked cashews, Water (1/2 cup), Garlic (2 clove), Nutritional Yeast (1 tablespoon), and Sriracha (2 tablespoon) in a small blender.
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.
Preheat the oven to 450 degrees F (230 degrees C).
Roast the Poblano Pepper (4) on a cookie sheet in the oven for 20 minutes or so, turning half way in between to flip peppers over.
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.
In a large skillet/wok, heat oil over medium heat. Add onions, cook for 4-5 minutes, add in Onion (1), Mushroom (8 ounce), Grape Tomatoes (12), Bell Pepper (1), and Garlic Powder (1 teaspoon). Cook for another 4 minutes or so.
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.
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.
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.
Let peppers sit covered tightly until ready to stuff.
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.
Serve with a drizzle or dollop of Sriracha Cashew Cream Sauce and Avocado (to taste). Salsa and warmed corn tortillas on the side also work well.