Mexican recipe

Chiles Rellenos de Tofu

Name: Chiles Rellenos de Tofu
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 large poblano peppers; 14 oz extra-firm tofu, crumbled; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 medium tomato, diced; 1/2 cup corn kernels (frozen or fresh); 1/2 cup shredded queso fresco or vegetarian cheese; 1/4 cup chopped fresh cilantro; 1 tsp ground cumin; 1/2 tsp chili powder; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup all-purpose flour; 2 eggs, beaten; 1 cup vegetable oil (for frying); 1 cup tomato sauce; 1/4 cup water

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.

Remixed 1 time

Total time

50 min

Prep

20 min

Cook

30 min

Serves

breakfastvegetariandinnercentral-mmexicogluten-free-option

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.

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