This stuffed pepper dish is loaded with South of the Border flavor without all the heaviness that can come from more traditional foods. Make this dish ahead of time and serve it for dinner, for parties or when you need a great “go to” meal.
Prepare fresh chiles by preheating the oven to "broil" Put the chiles under the broiler and cook until the skin begins to blacken, making sure to turn frequently. Remove them from the oven and place into a bowl. Cover with a plate for a few minutes to loosen the peel. Peel the outer skin, being careful not to tear the flesh of the chili. Lower the oven to bake at 350°F.
With a sharp paring knife, make a long slit the length of each chili and then gently remove and discard all of the seeds. Set the chiles aside while you make the filling.
If using store-bought chiles: cut chiles with a small slit and remove seeds.
Prepare the filling: Crumble the tofu into a large bowl. Add the chopped basil, pistachios, nutritional yeast, cumin along with the diced zucchini and corn. Mix to combine. Salt and pepper to taste.
Red Enchilada Sauce
Use a small amount of vegetable broth or water to saute the onions and garlic in a large pan until the onions are almost tender.
Place the can of fire roasted tomatoes into a blender along with the cook onions, tomato paste, and vegetable broth. Blend until the tomatoes are pureed adding more vegetable broth, as needed.
Pour into a sauce pan. Add chili powder, oregano, cumin, cayenne pepper and stir to combine. Cook for 30 minutes to combine flavors.
Assembly: add a little of the homemade or store-bought sauce to the bottom of a large baking dish.
Stuff each chili with about 1/3 cup of the tofu mixture (or more if needed) and place on top of the sauce.
Cover the chiles with sauce and bake for 30 minutes or until the vegetables are tender.
*Press the tofu using a tofu press or by wrapping in paper towels and placing it on a plate with another plate on top. Put something heavy on top. Press for around 15 minutes while you prepare the other veggies.Use my discount code PLANTBASEDCOOKING_10 and receive 10% off your order of The TofuBud.[nutrition-label]
Vegan Chiles Rellenos
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.