Chiles Rellenos de Tofu
A vibrant vegetarian Mexican dish from central Mexico featuring roasted poblano peppers stuffed with tofu, onions, and spices. The chiles are lightly battered, fried crisp, and finished with a tangy tomato sauce, balancing smoky heat with fresh herbs.
- Prep Time: 20 min
- Cook Time: 30 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 2 large poblano peppers
- 7 oz extra-firm tofu, crumbled
- ½ small onion, finely chopped
- 1 cloves garlic, minced
- ½ medium tomato, diced
- ½ 1/2 cup corn kernels (frozen or fresh)
- ½ 1/2 cup shredded queso fresco or vegetarian cheese
- ½ 1/4 cup chopped fresh cilantro
- ½ tsp ground cumin
- ½ 1/2 tsp chili powder
- ½ 1/2 tsp salt
- ½ 1/4 tsp black pepper
- ½ 1/4 cup all-purpose flour
- 1 eggs, beaten
- ½ cup vegetable oil (for frying)
- ½ cup tomato sauce
- ½ 1/4 cup water
Instructions
- Roast peppers over flame or under broiler until skin blisters; peel, slice slit open and remove seeds.
- Sauté onion and garlic in 1 tbsp oil until translucent, add tofu, tomato, corn, cumin, chili powder, salt, pepper; cook 4–5 min.
- Stir in cilantro and cheese; spoon filling into peppers, secure with toothpicks if needed.
- Dust peppers in flour, dip in beaten eggs, then fry in hot oil 3–4 min per side until golden.
- Heat tomato sauce with water; simmer 5 min; serve peppers topped with sauce.
Chef’s Pro Tips
- Char peppers ahead to deepen smoky flavor.
- Let stuffed peppers rest 5 minutes before serving.
- Brown the edges of the filling for extra texture.
Serving Suggestions
Serve with warm corn tortillas and a side of refried beans for a complete meal.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet or microwave.
Nutritional Estimates
Per serving · 2 servings total
| calories | — |
|---|---|
| protein | — |
| carbohydrates | — |
| fat | — |
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