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!