Preheat the oven to 375°F. Cut a slit in the side of each poblano and remove the seeds and membranes. Set aside.
In a large bowl, mix together remaining ingredients. Divide tofu mixture evenly, and stuff into the poblanos.
Place the stuffed chiles slit side up on a greased cookie sheet, and bake for 15-20 minutes, until peppers have softened and tofu mixture is golden and bubbly.
Alternatively, the peppers may be cooked on the grill instead of the oven. Preheat grill to medium-high heat. Place stuffed peppers, slit side up, on grill rack or grate that’s been coated with non-stick spray. Cover and grill peppers 15 minutes or until peppers are charred and cheese mixture is lightly browned
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