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 Bowl
Roasted Poblano Salsa
Method
Tofu Bowl
- 1
Prepare the Tofu
Press the firm tofu to remove excess moisture. Cut tofu into cubes.
- 2
- 3
Cook the Tofu
Heat a non-stick skillet over medium-high heat. Add the marinated tofu and cook until golden brown and crispy on all sides, about 8-10 minutes.
- 4
Assemble the Bowl
In serving bowls, add cooked rice or quinoa, fresh spinach, and top with crispy tofu and sliced avocado.
Roasted Poblano Salsa
- 5
Roast the Poblano Peppers
Preheat the oven to 400°F (200°C). Place poblano peppers on a baking sheet and roast for 20-25 minutes until charred and soft. Remove from the oven and let cool.
- 6
Prepare the Salsa
Once cooled, peel the skin off the poblano peppers, remove the seeds, and chop them. In a bowl, combine chopped poblanos, diced tomato, finely chopped red onion, cilantro, lime juice, and salt. Mix well.
- 7
Serve the Salsa
Serve the roasted poblano salsa alongside the tofu bowl for a flavorful topping.
