This Chiles Rellenos Tofu Scramble is going to kick up that heat another notch for those of you feeling daring. Keep in mind that you can make this as spicy as you would like, it’s all up to your taste buds!
Tofu is a phenomenal source of protein that is made from curdled soy milk that the water has been removed from. Tofu tends to have a meat like texture that many people like and is great to mimic the texture of scrambled eggs. Soy provides a healthy dose of calcium and manganese and many studies have found that the phytoestrogens in soy may help to reduce some cancers such as breast cancer or endometrial cancers and reduce the risk of heart disease. Who doesn’t like the sound of that?
To make the scramble, you will some need tofu, a few spices, some onions, a little bit of garlic, tomatoes, vegetable oil, and a nice pinch of salt and pepper (you can find the full recipe here. Start off by draining and drying your tofu and cutting it into about one inch cubes. The fun part starts here when you get to mash the tofu with your hands to make a texture similar to that of scrambled eggs. You’ll then saute your onions, garlic, and tomatoes with some turmeric and curry for a couple of minutes. Toss in that tofu and mix together to cook for another few minutes.
To whip this scramble up, you’ll cut your poblano peppers in half vertically and remove all of the seeds with a fork. (Pro tip: the heat and spice is all located in the seeds of the pepper, so make sure you use a fork so you do not get the oils all over your hands, then on your face, then in your eyes, and I think you see where this is going….). Roast the peppers directly on the stove top by placing them right on the hot burner. Roast for about five minutes or until the skin on the peppers browns and bubbles a bit. When they are all done roasting, place them on a baking sheet. With a spoon, scoop the tofu scramble into the peppers and bake under 350F for about fifteen minutes. Remove and drizzle your sriracha or habanero sauce all over.
Mmm, mmm. The fire in this dish has me feelin all type of ways! Do you like to keep things spicy? Let us know what you think in the comments below!
- 2 poblano peppers
- Tofu scramble (click link above for recipe)
- Sriracha sauce or habanero sauce
- Cut the poblano peppers in half, vertically.
- Using a fork or knife, remove all of the seeds. The seeds are the source of extreme heat/spice, so we advise you to not do this with your bare hands.
- Roast them using the direct roasting method on the stove top. This simply means you will place them directly on the lit burner and roast them for about 5 minutes on each side. You'll start to see the skin on the peppers turn black and bubbly.
- When peppers are all roasted, place them on a baking sheet.
- With a spoon, scoop out the tofu scramble and fill in the peppers until fully stuffed.
- When all peppers are fully stuffed, place them in the oven under 350 F for 15 minutes.
- Remove from oven, and drizzle with either sriracha or habanero sauce, depending on what mood you're into. Enjoy!