Stufft Poblano Peppers with Goat Cheese and Crumbled Tofu

Over the break I wanted to treat my parents to a nice, healthy meal that was a treat for the eyes and the tummy. My cousin Vika had made this really yummy dish over Thanksgiving, that really was the highlight of the meal. His dish had charred poblanos and was stuffed with peppers, beans and goat cheese. I decided to make a variation of this and give it more substance using crumbled tofu! It passed the test. Even my little sister, who is a huge critic of health food loved it!

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Crumbled tofu has no flavor but has an interesting  texture. It’s basically just regular extra firm tofu that you crumble using a fork. Tofu has very little flavor so be sure to use plenty of salt when doing this and wring out excess water using a cheesecloth. Lay the tofu out to dry before using.

**TIP: This works great as a vegan/Indian vegetarian alternative to scrambled eggs. DSC_9408

 

 

I broiled the poblano peppers and stuffed them with a mixture of tofu, beans, veggies and goat cheese and served it in a tomatillo sauce. (Also super simple to make but will post a recipe in another post.

All in all, a protein-packed, healthy, spicy delight! Hope you enjoy!

Ingredients:

  • 4 poblano peppers
  • Extra firm tofu (1/4 of packet crumbled)
  • 1/2 red pepper, 1/2 orange pepper chopped
  • Canned sweet corn kernels, drained and rinsed
  • About a 4 oz goat cheese packet
  • Assorted beans (I had some extra from other recipes but I just used a handful of garbanzo and a handful of black beans)
  • Cilantro

Poblano

Prep:

  1. Preheat oven to 400-425
  2. On a baking sheet spray olive oil on peppers and
  3. Crumble the tofu and let it sit  on a towel to remove some of the liquid.
  4. Prepare any veggies you will be using

Directions

  1. Broil the peppers for about 15 minutes turning  the peppers about half way. When done, the peppers will have a nice char, but not too charred
  2. Once the peppers are cooled, gently slice the pepper on one side lengthwise so that it can be stuffed. Remove veins and seeds. Remove excessively charred skin gently.
  3. In a wok or saucepan  saute peppers. Add the tofu and let it brown slightly. Mix in beans, corn and goat cheese. Depending on the consistency you can add more goat cheese. Taste to make sure the mixture is seasoned with enough salt and pepper.
  4. Grab the pepper in one hand and spoon the mixture in with the other hand. It should be enough for 4 peppers.
  5. Garnish with salsa and serve with warm Tomatillo salsa.

Serves 4

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