• 1 16- to 18-ounce package extra-firm water-packed tofu (fresh bean curd)
  • 1 tablespoon olive oil
  • 1 or 2 fresh poblano chile peppers, seeded and chopped* (1/2 to 1 cup total)
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano, crushed
  • 1/4 teaspoon salt
  • 1 tablespoon lime juice
  • 2 plum tomatoes, seeded and chopped (about 1 cup)
  • Fresh cilantro sprigs (optional)


1. Drain tofu; cut tofu in half and pat each half with paper towels until well dried. Crumble the tofu into a medium bowl. Set aside.

2. In a large nonstick skillet, heat olive oil over medium-high heat. Add chile pepper(s), onion, and garlic; cook and stir for 4 minutes. Add chili powder, cumin, oregano, and salt. Cook and stir for 30 seconds more.

3. Add crumbled tofu to chile pepper mixture. Reduce heat. Cook for 5 minutes, gently stirring occasionally. Just before serving, drizzle with lime juice and fold in tomatoes. If desired, garnish with fresh cilantro.



Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.