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TOFU SCRAMBLE STUFFED POBLANO PEPPERS

Tofu Scramble Stuffed Poblano Peppers with mushrooms, bell pepper, spinach and nutritional yeast are full of flavor and make a hearty and healthy vegan breakfast, lunch or dinner!

top down view of stuffed poblano peppers with tofu scramble and drizzled with cashew cream on a baking sheet.

What to do with those poblano peppers?

I bought a couple of poblanos a few days ago, not quite knowing what I was going to do with them, and decided to try stuffing them with a breakfast tofu scramble. And it worked great!

Let’s not keep these just for breakfast and brunch though, they can be eaten any time of day, and happened to be my lunch and dinner the day I cooked these up.

This was fairly simple to prepare and absolutely delicious! The peppers roast up soft and tender, not too hot and the combination of everything filled me up perfectly.

Topping this with a bit of sriracha cashew cream or other cashew based cheese sauce lends another level of wonderfulness. Or simply top with salsa or any hot sauce you like.

top down view of ingredients used to make tofu scramble stuffed pobano peppers.

Ingredients You’ll Need

In this recipe, poblano peppers are charred and peeled, then stuffed with a veggie filled tofu scramble for mildly spicy vegan main meal that’s worth eating and repeating!

Here is everything you will need:

  • Poblano peppers
  • Organic tofu
  • Olive oil
  • Onion
  • Mushrooms
  • Bell pepper
  • Garlic powder
  • Nutritional yeast
  • Salt & pepper

Change up the vegetables to suit your personal taste. Sub in zucchini, yellow squash, spinach, green onions, softened sun-dried tomatoes to name a few. You can never have enough vegetables in my opinion. Use as much as you like of everything!

I kept the seasoning very minimal, using only nutritional yeast, garlic powder, salt and pepper. It really didn’t need much and I was happy with the simplicity, letting the poblano come through, just be sure to season it well with the ingredients listed.

top down view of prepped roasted, peeled and de-seeded poblano peppers on a baking sheet.

How To Roast & Prep Poblano Peppers

Roast or broil:

  • Oven: Roast in preheated oven at 450 degrees for 20 minutes or so on a cookie sheet, turning halfway in between to flip peppers over.
  • Broiler: Roast your peppers in the broiler. To do this move the broiler pan about 6 inches away from the heating element and preheat broiler. Place poblano peppers on a baking sheet and broil, turning often, until tender and blackened all over, 8 to 10 minutes.

Steam peppers: Transfer to a large bowl, cover tightly with plastic wrap and set aside to let steam for 10 to 15 minutes.

Peel and deseed peppers: Remove any loose skin off the peppers. Make one incision down the length of each pepper and carefully remove seeds.

See this How To Roast Peppers Tutorial. The tutorial is done with bell peppers, but is the same process.

side by side photos showing the process of making tofu scramble in a skillet.

How To Make Tofu Scramble

  • Open the tofu, drain and set the tofu on its side right in the tub to let any excess water drain. Prepare the veggies.
  • In a large skillet/wok, heat oil over medium heat, add onions, and cook for 4 minutes.
  • Add tofu, crumbling between your fingers, and cook for 3 minutes.
  • Add mushrooms, bell pepper and garlic powder, cook for another 3 – 4 minutes.

side by side photos showing the process of adding spinach and nutritional yeast to tofu scramble towards end of cooking.

  • Add spinach, cook for 2 – 3 minutes, until it starts to wilt.
  • Add nutritional yeast and season with salt and pepper. Gently toss and cook for 1 minute (shown below).

How To Stuff Peppers

  • Scoop tofu mixture into the roasted 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.

And now you’re ready to enjoy this flavorful tofu scramble stuffed peppers!

top down view of veggie filled tofu scramble in a skillet with wooden spoon.

Serving Suggestions

These stuffed peppers are perfect on their own, but you can serve them in a variety of ways. Some of my favorites include:

How To Store Leftovers

  • Refrigerator: Leftovers can be stored in the refrigerator for up to 4 days, in a covered container. They make great make ahead, meal prep ideas!
  • Freezer: These stuffed peppers are freezer friendly and can be stored in the freezer for up to 2 months. To freeze, let cool completely and store in freezer safe containers (affiliate link). Let thaw before reheating.
  • Reheat: Warm leftovers in the oven set at 350 degrees for 10 – 15 minutes, you may want to cover them. Alternatively, reheat in the microwave.

top down view of stuffed poblano peppers with tofu scramble and drizzled with cashew cream on a baking sheet.

For More Breakfast Ideas

If you try this tofu scramble stuffed peppers recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print

TOFU SCRAMBLE STUFFED POBLANO PEPPERS

Tofu scramble stuffed poblano peppers are easy to make and great for a hearty and flavorful breakfast or brunch!

  • Author: Julie | The Simple Veganista
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: Serves 4
  • Category: Breakfast, Brunch, Entree
  • Method: broil, saute
  • Cuisine: Vegan

Ingredients

Scale
  • 4 large poblano peppers
  • 1 block (14 -16 oz.) organic tofu (firm or extra-firm), drained and pressed
  • 1 tablespoon olive oil
  • 1 small onion, diced (about 1 cup)
  • 8 oz mushrooms, sliced (I used baby bella)
  • 1 small bell pepper, diced (any color)
  • 1 teaspoon garlic powder
  • a large handful of fresh baby spinach (or chopped large leaf)
  • 1/4 cup nutritional yeast
  • mineral salt & pepper, to taste

To serve, optional

Instructions

Roast poblano peppers using one of two ways.

  1. Oven: Roast in preheated oven at 450 degrees for 20 minutes or so on a cookie sheet, turning halfway in between to flip peppers over.
  2. Broiler: Roast your peppers in the broiler. To do this move the broiler pan about 6 inches away from heating element and preheat broiler. Place poblano peppers on a baking sheet and broil, turning often, until tender and blackened all over, 8 to 10 minutes. 

Steam peppers: Transfer to a large bowl, cover tightly with plastic wrap and set aside to let steam for 10 to 15 minutes.

While peppers are roasting, drain the tofu. No pressing is needed since we’ll cook off most of the moisture, but while prepping the veggies I like to set the tofu on its side in the tub it came in so the excess water will drain.

Tofu scramble: In a large skillet/wok, heat oil over medium heat, add onions, and cook for 4 minutes. Add tofu, crumbling between your fingers, and cook for 3 minutes. Add mushrooms, bell pepper and garlic powder, cook for another 3 – 4 minutes. Add spinach, cook for 2 – 3 minutes, until it starts to wilt. Add nutritional yeast and season with salt and pepper. Gently toss and cook for 1 minute.

Peel and de-seed peppers: Remove any loose skin off the peppers. Make one incision down the length of each pepper and carefully remove seeds. 

Stuff peppers: Scoop tofu mixture 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.

Serve: Top with a drizzle or dollop of cashew cream and avocado slices. Salsa would also be great. I also loved having some warmed corn tortillas on the side as well.

Serves 4

Store: Leftovers can be stored in the refrigerator for up to 4 days, in a covered container. Reheat in the oven at 350 degrees for 10 – 15 minutes. Alternatively,  heat in the microwave for 1 – 2 minutes.

Updated: Tofu Scramble Stuffed Peppers was originally published in September 2013. It has been updated with new photos and helpful tips in January 2020.

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11 Comments

  1. Making this for dinner tonight. Reading the instructions for the tofu scramble and it says to add the spinach? In the ingredient list it doesn’t say how much spinach to add so am going to add a handful I guess. Will let you know how it turns out :)

    1. Julie | The Simple Veganista says:

      Yes, just add a handful or two. I will update the instructions. Thank you for pointing it out. Enjoy the stuffed poblanos!

  2. This was delicious and got a 2 thumbs up from my husband. I’ve never cooked poblanos before but they were in my Farm Cart box and I finally decided to tackle them. … thank you for this excellent and healthy recipe.

  3. The quick tofu scramble recipe looks great! I've never tried it before but i will definitely try this.

  4. Those look so good. I saw Poblano peppers at the Farmers Market last weekend and was wondering what I could make with those without deep frying or using cheese. Great idea.

  5. The Vegan Cookie Fairy says:

    Hm, that looks amazing.

  6. The B12 in nutritional yeast is extremely heat sensitive. It's important to not kill it while cooking. I usually stir mine in last, right before serving and after I've removed the pan from the heat.

    1. I had no idea about that. I will definitely keep that in mind in the future. Thank you for pointing that out. ♥

  7. I am sitting over here in Germany, wondering what I did before I knew your website?! THANK YOU SOOOOOO MUCH for all the awesome recipes :) xoxo Anni

  8. The Yogi Vegetarian says:

    I love scrambled tofu- never thought of stuffed peppers with it tho. Will try!

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