Mexican Poblano and Tofu Stew (Rajas con Queso)
If you’ve ever sat down for a traditional Mexican breakfast, you know that Rajas con Queso is the ultimate comfort food. This hearty dish, typically made with roasted poblano strips and panela cheese simmered in a roasted tomato salsa, is saucy, spicy, and so delicious. In this version, I am replacing the traditional cheese with crispy, golden-brown tofu for a protein packed vegan breakfast.
Why You’ll Love This Recipe
This version of the recipe perfectly encapsulates how you can honor traditional flavors with plant-based ingredients. It is one of my favorite breakfasts, though it also makes for a quick and easy weeknight dinner.
I like it best served on warm corn tortillas, but it is equally delicious alongside Mexican rice and beans. Plus, it is naturally vegan, gluten-free, and dairy-free.
Ingredients
Poblano Peppers: A large mild green pepper native to Mexico, which is typically used to make chiles rellenos. They are easily found at your local grocery store, but if you can’t find them they are also available canned. Their outer skin is thick and hard to eat, so they should be roasted and peeled.
Tofu: I found that extra firm tofu works best for this. I like to press it for 15 minutes.
Salsa: I make my own roasted tomato salsa (instructions on how to make your own in the recipe), but in a pinch you can use store bought restaurant style salsa.
How to Make Rajas con Queso Step By Step
1. Heat cast iron skillet to medium-high heat. Place the peppers, tomatoes, onion, and garlic right on it
2. Let the vegetables char, flipping them frequently, about 6 to 7 minutes. Remove garlic 2 minutes in.
3. Transfer the vegetables to the blender, and add the salt and pepper. Blend.
4. Press tofu for 15 minutes, and cut into squares.
5. Heat oil in a large skillet over medium heat. Add the tofu and cook until golden brown and crispy. Transfer to a plate.
6. Heat the remaining teaspoon of oil and add the onion, cook until tender, 5 minutes.
7. Add roasted and sliced poblano peppers.
9. Add the water, salt, pepper, and tofu.
11. Serve on warm corn tortillas with avocado slices.
8. Pour in the salsa and simmer for 5 minutes
10. Simmer for 15 minutes.
Expert Tips and Tricks
The Tofu Secret: Make sure to press your tofu for at least 15 minutes before cooking to remove excess moisture; this ensures it gets extra crispy in the pan.
Charring is Key: Don’t be afraid of the black spots on your tomatoes and onions! That char is where the authentic, smoky flavor comes from.
Make this Oil Free
To make this oil-free, cook the tofu in the air-fryer at 400 F for 8 minutes, flipping it half way through. Omit the oil and use 1/4 cup of vegetable broth to cook the onions.
Serving
I highly recommend serving this with a side of refried beans and plenty of warm corn tortillas. Top with fresh avocado slices for a creamy touch. You can also serve this with Mexican rice.
Storing
Store in an air-tight container in the fridge for up to 3 days. You can freeze it, but the texture of the tofu will change.
FAQs
It is mild-to-medium. Most of the spiciness comes from the smoky, roasted poblano peppers, which are generally mild; however, you can control the heat by removing the seeds from the jalapeños before blending your salsa.
You can substitute with mushrooms or if you’re looking for something with protein you can use beans.
More Vegan Mexican Breakfast Recipes
Poblano and Tofu Stew (Rajas con Queso)
Ingredients
Salsa
- ¼ large white onion 65g
- 4 Roma tomates cored (390g)
- 1 to 2 jalapeños stems cut off (25 to 50g)
- 2 garlic cloves 6g
- 1 teaspoon salt
- ⅛ teaspoon black pepper
Rajas
- 2 teaspoons avocado oil divided
- 1 block tofu 14 oz 397g, pressed, cut into 1 inch squares
- ¾ large white onion thinly sliced (195g)
- 3 poblano peppers roasted, peeled (370g)
- ¾ cup water or vegetable broth 177ml
- 1 teaspoon salt
- ⅛ teaspoon freshly ground black pepper
Serving
- 8 corn tortillas warmed
- 1 avocado cut into slices
Instructions
- To make the salsa, heat a comal or cast iron skillet to medium-high heat. Place the peppers, tomatoes, onion, and garlic right on the hot skillet. Let the vegetables char until they become soft and have black spots all over, flipping them frequently, about 6 to 7 minutes. The garlic will be done about two minutes in, remove it and peel it.
- Transfer the vegetables to the blender, and add the salt and pepper. Blend until you have the consistency of a chunky salsa.
- To cook the tofu, heat 1 teaspoon of oil in a large skillet over medium heat. Add the tofu and cook until golden brown and crispy, about 6 minutes on each side. Transfer to a plate.
- Using the same skillet, heat the remaining teaspoon of oil and add the onion, cook until tender, 5 minutes. Add roasted and sliced poblano peppers and pour in the salsa.
- Simmer for five minutes, then add the water, salt, pepper, and tofu. Simmer for 15 minutes.
- Serve on warm tortillas with avocado slices.
Video
Notes
- How to roast poblano peppers.
- I press my tofu for 15 minutes.
- To make this oil-free, cook the tofu in the air-fryer at 400 F for 8 minutes, flipping it half way through. Omit the oil and use 1/4 cup of vegetable broth to cook the onions.
Nutrition
Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.
