1poundextra firm tofudrained and pressed (see below)
1small jalapeño pepperseeded and minced
1chipotle pepper in adobo sauceminced, plus 1 tablespoon of sauce
1 28ouncecan Fire Roasted Tomatoes
6large poblano pepperscores removed
2tablespoonsfresh lime juice
1/2cupqueso frescocrumbled (optional)
Heat the grill to medium high heat.
To press any extra moisture out of the tofu, place the drained tofu in a strainer over a bowl, and cover with several sheets of paper towels folded in half. Place a heavy pot on top of the covered tofu, and let the pot press on the tofu for about 30 minutes.
Cut tofu into 1/2 inch slices, stack the slices and then dice. Set tofu aside.
In a large saute pan, heat the oil on high heat, and saute onion until wilted and translucent.
Add garlic, jalapeño, and chipotle peppers with sauce. Saute for about 3 minutes until vegetables are softened.
Add cumin and stir for about 30 seconds.
Add tofu to the pan, and gently break it apart with a spatula.
Add canned tomatoes and season with salt.
Reduce the heat to low and let simmer for about 15 minutes.
Add cilantro, lime juice and if desired, the cheese immediately before stuffing the mixture into the peppers.
While the sofritas mixture cooks, grill the peppers, for about 3-5 minutes on each side, or until softened and lightly charred. If the peppers start to blacken too quickly, reduce the heat on the grill.
Let peppers sit for a few minutes until they are cool enough to handle.
Fill each pepper with the sofritas filling, and serve immediately.
If you can't find large poblanos, use the smaller ones, but plan on 2 per person.