Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tofu
Roasted Poblano Salsa
Method
Tofu
- 1
Preheat your oven to 400°F (200°C).
- 2
Drain the tofu and press it to remove excess moisture. Cut the tofu into cubes or slices, depending on your preference.
- 3
In a mixing bowl, combine the olive oil, salt, black pepper, and paprika. Add the tofu pieces and toss to coat evenly.
- 4
Spread the tofu on a baking sheet lined with parchment paper in a single layer.
- 5
Roast in the preheated oven for about 25-30 minutes, flipping halfway through, until the tofu is golden and crispy.
Roasted Poblano Salsa
- 6
While the tofu is roasting, prepare the roasted poblano salsa. Start by roasting the poblano peppers. You can use a grill or broiler. Place the peppers on a baking sheet and roast until the skin is charred and blistered, about 10-15 minutes.
- 7
Once roasted, remove the peppers from the heat and place them in a bowl covered with plastic wrap to steam for about 10 minutes. This helps loosen the skin.
- 8
After steaming, peel the skin off the poblanos, remove the stems and seeds, and chop them finely.
- 9
In a mixing bowl, combine the chopped poblano peppers, diced tomato, finely chopped onion, minced garlic, fresh cilantro, lime juice, and salt. Mix well.
- 10
Taste and adjust seasoning as needed. Let the salsa sit for at least 10 minutes to allow the flavors to meld.
