Vegan Chile Relleno

Delight your taste buds with this irresistible Vegan Chile Relleno, a plant-based twist on the classic Mexican dish. Smoky, roasted poblano peppers are generously stuffed with a savory mixture of crumbled tofu, sautéed onions, garlic, spinach, and melty vegan cheese, perfectly seasoned with cumin and smoked paprika. A light, crispy batter made from all-purpose flour and lime juice encases the peppers, adding the perfect crunch to every bite. This dairy-free and egg-free recipe is easy to prepare, requiring just 30 minutes of prep time and a short bake in the oven, making it a delicious and approachable option for any weeknight meal or special occasion. Garnished with fresh cilantro and a squeeze of lime, these baked chile rellenos deliver bold flavor, texture, and plant-based goodness in every mouthful.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 4 large Poblano peppers
• 14 oz Firm tofu
• 2 tbsp Olive oil
• 1 finely chopped Small onion
• 2 minced Garlic cloves
• 1 tsp Cumin powder
• 1 tsp Smoked paprika
• 3 tbsp Nutritional yeast
• 2 cups Chopped spinach
• 1 cup Vegan cheese shreds
• 1 cup All-purpose flour
• 2 tbsp Cornstarch
• 1 cup Water
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 juiced Lime
• 0.25 cup, chopped Fresh cilantro

Directions

Step 1

Preheat your oven to 450°F (232°C).

Step 2

Place the poblano peppers on a baking sheet and roast for about 8-10 minutes, turning occasionally, until the skins are blistered and charred. Remove from oven and place in a bowl covered with a towel to steam for 10 minutes.

Step 3

While the peppers are roasting, drain and press the tofu to remove excess moisture. Crumble the tofu into a bowl.

Step 4

In a skillet over medium heat, add the olive oil and sauté the onion until translucent, about 5 minutes. Add the garlic and cook for another minute.

Step 5

Add the crumbled tofu, cumin, smoked paprika, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.

Step 6

Add the chopped spinach and cook until wilted, about 2-3 minutes. Stir in the nutritional yeast and vegan cheese shreds, then remove from heat.

Step 7

Carefully peel the charred skin from the poblano peppers and make a slit down one side to remove the seeds.

Step 8

Stuff each pepper with the tofu mixture and place them in a baking dish.

Step 9

In a mixing bowl, combine the flour, cornstarch, water, and lime juice. Whisk until smooth.

Step 10

Dip each stuffed pepper into the batter, ensuring they are fully coated. Place them back in the baking dish.

Step 11

Bake in the oven for 15-20 minutes or until the batter is golden and crispy.

Step 12

Remove from oven and let cool slightly. Garnish with chopped cilantro before serving.

Nutrition Facts

Serving size	(2069.5g)

Amount per serving	% Daily Value*
Calories	2182.3

Total Fat 111.7g	0%
Saturated Fat 58.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 4425.8mg	0%
Total Carbohydrate 239.1g	0%
Dietary Fiber 33.3g	0%
Total Sugars 27.9g
Protein 92.3g	0%

Vitamin D 0IU	0%
Calcium 2922.5mg	0%
Iron 32.2mg	0%
Potassium 5051.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.1%

Protein: 15.8%

Carbs: 41.0%