Ingredients:

  • 4 large poblano peppers
  • 1 tbsp avocado oil
  • 1 block (14 oz) extra-firm tofu, drained and pressed
  • 1 tbsp olive oil
  • 1/2 medium onion, finely diced
  • 1 red bell pepper, finely diced
  • 2 cloves garlic, minced
  • 3 tbsp nutritional yeast
  • 1/2 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp water or vegetable broth

Instructions:

  1. Preheat oven to 400°F (200°C). Rub the poblano peppers with oil and place them on a baking sheet.
  2. Broil peppers for 5-7 minutes per side until the skin is charred and blistered.
  3. Immediately transfer peppers to a bowl and cover with plastic wrap for 10 minutes to steam.
  4. Gently peel off the charred skin, slice a slit down the side, and carefully remove the seeds.
  5. Heat olive oil in a skillet over medium heat. Sauté the onion and red bell pepper until translucent and soft (about 5 minutes).
  6. Stir in the minced garlic and cook for 1 minute until fragrant.
  7. Crumble the pressed tofu directly into the pan using your hands.
  8. Sprinkle the nutritional yeast, turmeric, cumin, paprika, salt, and pepper over the tofu.
  9. Stir-fry for 5-8 minutes until the tofu is mahogany-colored and smells nutty.
  10. Stir in the water or vegetable broth for a velvety finish.
  11. Spoon the tofu scramble generously into each prepared poblano pepper.
  12. Place the stuffed peppers on a baking sheet and bake at 350°F (175°C) until heated through.