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RECIPE
16 INGREDIENTS13 STEPS50MIN

Tofu Scramble Stuffed Poblano Peppers

4.5
2 Ratings

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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!
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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.
50MIN
Total Time

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!
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
4
1 block
(15 oz)
Extra Firm Tofu , drained
1
Small  Onion , diced
8 oz
Mushrooms , sliced
1
Small  Bell Pepper , diced
12
Grape Tomatoes , halved
1 tsp
Garlic Powder
1/4 cup
Nutritional Yeast
to taste
to taste
Avocados , sliced
1 cup
Raw Cashews , soaked
1/2 cup
Water
2 cloves
1 Tbsp
Nutritional Yeast
2 Tbsp

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Nutrition Per Serving

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CALORIES
744
FAT
39.0 g
PROTEIN
45.2 g
CARBS
64.0 g

Cooking Instructions

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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 clove), Nutritional Yeast (1 tablespoon), and Sriracha (2 tablespoon) 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 Pepper (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), Mushroom (8 ounce), Grape Tomatoes (12), Bell Pepper (1), and Garlic Powder (1 teaspoon). 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 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 Avocado (to taste). Salsa and warmed corn tortillas on the side also work well.

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Nutrition Per Serving
Calories
744
% Daily Value*
Fat
39.0 g
50%
Saturated Fat
6.2 g
31%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
64.0 g
23%
Fiber
15.9 g
57%
Sugars
22.5 g
--
Protein
45.2 g
90%
Sodium
397.7 mg
17%
Vitamin D
0.3 µg
2%
Calcium
239.1 mg
18%
Iron
10.9 mg
61%
Potassium
1613.0 mg
34%
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