What to do with those poblano peppers? I bought a couple of them a few days ago, not quite knowing what I was going to do with them, and decided to try stuffing them with a breakfast tofu scramble. It worked great! Let's not keep these just for breakfast and brunch though, these can be eaten any time of day. They happen to be my lunch and dinner the day I cooked these up. This was fairly simple to prepare and absolutely delicious! The peppers were soft and tender, not too hot and the combination of everything filled me up perfectly. Feel free to sub in whatever veggies you prefer or have available in the fridge. I love tofu scrambles because they are so versatile, you can add pretty much whatever you like as the tofu will take on the flavors of all the other ingredients and pairs well with most vegetables. I kept the seasoning very minimal, using only nutritional yeast, garlic powder, salt and pepper. It really didn't need much and I was happy with the simplicity, letting the poblano come through, just be sure to season it well with the ingredients listed. Topping this with a bit of sriracha cashew cream or other cashew based cheese sauce lends another level of wonderfulness. Or simply top with salsa or any hot sauce you like. I also paired mine with some warmed corn tortillas and sliced avocado. Keep it simple or go all out!

A look at after roasting the peppers, before peeling the skin off. I roasted my peppers under the broiler. These happen to be really nice sized peppers. The glass dish on the right is a 9x13, giving you the idea of just how big they were. If you only have smaller ones, use 6 to 8 depending on the size. The scramble filled up all four of these with a few bites left over.

Change up the vegetables to suit your personal taste. Sub in zucchini, yellow squash, spinach, green onions, softened sun-dried tomatoes to name a few. You can never have enough vegetables in my opinion. Use as much as you like of everything!