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.