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!
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. Well, I decided to try stuffing them with a breakfast tofu scramble – and it was outstanding!
Why We Love This Recipe!
- It’s an easy, hearty meal. This recipe is fairly simple to prepare with just a few steps! The peppers roast up soft and tender, not too hot, and the combination of everything is flavorful and filling.
- Healthy and nutritious. Individual servings contain a whopping 15 grams of protein and are under 200 calories. Plus, they are rich in vitamins and minerals. See the nutrition info in the recipe card below!
- Serve them any time of day. Let’s not keep these stuffed poblanos just for breakfast and brunch. They can be eaten any time of day, and happened to be my lunch and dinner the day I cooked them up.
Ingredients You’ll Need
In this recipe, poblano peppers are charred and peeled, then stuffed with a veggie-filled tofu scramble for a mildly spicy vegan main meal that’s worth eating and repeating!
Here is everything you will need:
- Poblano peppers – You can substitute with Anaheim peppers.
- Organic tofu – Use firm, extra-firm, or high-protein (super-firm).
- Olive oil – Substitute with any neutral-flavored oil. For oil-free, use water or broth.
- Onion – Use any color: white, yellow, or red.
- Mushrooms – Brown mushrooms are the most nutritious. Baby Bellas are my favorite for this recipe.
- Bell pepper – Any color will do. I used red for the pop of color.
- Garlic powder – You can use 1 – 2 fresh cloves, minced, and saute with the onion if preferred.
- Nutritional yeast – Adds a wonderful savory, umami flavor, but can be optional.
- Salt & pepper – As always, use to taste.
How To Roast & Prep Poblano Peppers
Roast or broil:
- Oven: Roast in a 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 the broiler. Place the poblano peppers on a baking sheet and broil, turning often, until tender and blackened all over, about 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 from the peppers. Make one incision down the length of each pepper and carefully remove the seeds.
See our How To Roast Peppers Tutorial. The tutorial is done with bell peppers but works with most peppers.
How To Make Tofu Scramble
- Open the tofu, drain it, and place it on its side in the tub to let any excess water drain. Then, prepare the veggies.
- In a large skillet or 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, and cook for another 3 – 4 minutes.
- Add spinach, and 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 the tofu mixture into the roasted peppers. If the peppers need to be heated, use the same baking dish you cooled them in and place them under the 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 Tips
- You can change up the vegetables to suit your personal taste. Sub in zucchini, yellow squash, spinach, green onions, and 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!
- Season to taste. 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.
- Add creaminess. Topping this with a bit of Sriracha Cashew Cream or other cashew-based cheese sauce adds another level of wonderfulness. Avocado would also be delicious!
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:
- Add a drizzle of Vegan Aioli or Sriracha Cashew Cream.
- Serve with Pico de Gallo or your favorite salsa.
- Pair with corn or flour tortillas tortillas.
- Add a side of Breakfast Potatoes, Roasted Red Potatoes, or Yukon Gold & Sweet Potato Home Fries.
- Serve with a slice of Vegan Cornbread or Jalapéno Cornbread Muffins.
- Top with fresh cilantro.
- Make a full and robust meal with Cilantro Lime Rice and Vegan Refried Beans or Black Beans (Instant Pot)!
Storage Tips
- 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.
More Vegan Breakfast Ideas!
- Chickpea & Sweet Potato Breakfast Hash
- Kimchi Tofu Scramble
- Vegan Buttermilk Biscuits & Country Gravy
- Cinnamon Applesauce Pancakes
- Savory Chickpea Pancake
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.
PrintTOFU SCRAMBLE STUFFED POBLANO PEPPERS
Tofu scramble stuffed poblano peppers are easy to make and great for a hearty and flavorful breakfast or brunch!
- 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
- 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
- sriracha cashew cream or vegan aioli
- avocado slices
Instructions
Roast poblano peppers using one of two ways.
- 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 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.
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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 :)
Yes, just add a handful or two. I will update the instructions. Thank you for pointing it out. Enjoy the stuffed poblanos!
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.
The quick tofu scramble recipe looks great! I've never tried it before but i will definitely try this.
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.
Hm, that looks amazing.
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.
I had no idea about that. I will definitely keep that in mind in the future. Thank you for pointing that out. ♥
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
Your welcome! :)
I love scrambled tofu- never thought of stuffed peppers with it tho. Will try!