YOUR SOLIN GENERATED RECIPE
Red Chile Bean and Rice Sopa
Roasted poblano peppers stuffed with a savory blend of black beans, crumbled tofu, and brown rice, all smothered in a vibrant, smoky red chile sauce.
INGREDIENTS
1 medium poblano pepper
6 oz extra firm tofu
0.5 cup cooked black beans
0.13 cup cooked brown rice
3 tbsp nutritional yeast
0.25 cup red chile sauce
0.25 tsp extra virgin olive oil
0.5 tsp ground cumin
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Rub the poblano pepper with olive oil and roast for 15-20 minutes, turning halfway, until the skin is blistered and charred.
While the pepper roasts, press the tofu to remove excess water and crumble it into small, uniform pieces using your hands or a fork.
In a non-stick skillet over medium heat, sauté the crumbled tofu with cumin, garlic powder, sea salt, and black pepper for 5-7 minutes until slightly golden.
Stir the black beans, cooked brown rice, and nutritional yeast into the skillet, mixing well until the filling is heated through and the yeast creates a savory coating.
Carefully remove the roasted poblano from the oven, make a vertical slit down the side, and gently remove the seeds while keeping the stem intact.
Stuff the pepper generously with the bean and tofu mixture, then place it back on the baking sheet.
Pour the red chile sauce over the stuffed pepper and return it to the oven for an additional 5 minutes to set the flavors.
Garnish with freshly chopped cilantro and serve immediately.