Remixed from “Chiles Rellenos de Tofu” — View Original

Chiles Rellenos de Tofu (Bell Pepper, Air-Fried)

Name: Chiles Rellenos de Tofu (Bell Pepper, Air-Fried)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 large bell peppers (assorted colors); 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 tomato sauce; 1/4 cup water

A lighter remix that swaps poblano for bell peppers and uses air frying for a crisp finish, keeping the creamy tofu filling and bright tomato sauce.

Remix request: “Replace the poblano peppers with bell peppers and instead of frying them, use an air fryer to cook them”

Total time

40 min

Prep

15 min

Cook

25 min

Serves

vegetarianair-friedpepperstofufamily-friendly

Chef’s Pro Tips

Use colorful bell peppers for visual appeal.
If desired, add a drizzle of lime juice over the finished dish for brightness.
For extra creaminess, blend a tablespoon of avocado into the sauce.

Serving Suggestions

Pair with a simple green salad and warm tortillas or crusty bread for a complete meal.

Storage Instructions

Cool leftovers completely, refrigerate in an airtight container up to 3 days; reheat in the microwave or air fryer at 350°F (175°C) for 3–4 minutes.

Nutrition

Estimated, per serving

calories: 320kcal
protein: 15g
Carbs: 38g
fat: 12g

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