Poblano and Tofu Stew (Rajas con Queso)

Name: Poblano and Tofu Stew (Rajas con Queso)
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1/4 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; 1/8 teaspoon black pepper; 2 teaspoons avocado oil (divided); 1 block tofu 14 oz (397g, pressed, cut into 1 inch squares); 3/4 large white onion (thinly sliced (195g)); 3 poblano peppers (roasted, peeled (370g)); 3/4 cup water or vegetable broth (177ml); 1 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 8 corn tortillas (warmed); 1 avocado (cut into slices)

Poblano and Tofu Stew is a saucy Mexican comfort dish pairing roasted poblano strips with pan-fried tofu in a roasted tomato and jalapeño salsa. The combination delivers smoky heat and rich flavor in a naturally plant-based stew.

🌍Mexican 🥗Vegan 🏷️Rajas con queso 🏷️Tofu and poblano stew 🏷️Vegan mexican breakfast

Total

35 min

Servings

4

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From Dorastable

Ingredients

1/4 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
1/8 teaspoon black pepper
2 teaspoons avocado oil (divided)
1 block tofu 14 oz (397g, pressed, cut into 1 inch squares)
3/4 large white onion (thinly sliced (195g))
3 poblano peppers (roasted, peeled (370g))
3/4 cup water or vegetable broth (177ml)
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
8 corn tortillas (warmed)
1 avocado (cut into slices)

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Instructions

1
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.
2
Transfer the vegetables to the blender, and add the salt and pepper. Blend until you have the consistency of a chunky salsa.
3
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.
4
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.
5
Simmer for five minutes, then add the water, salt, pepper, and tofu. Simmer for 15 minutes.
6
Serve on warm tortillas with avocado slices.

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Tips & Notes

Pro tips

Press the tofu block for 15–20 minutes before cutting to remove excess moisture, ensuring crispy edges when pan-fried.
Roast poblanos directly over a gas flame for charred, smoky flavor; broiler works but delivers less char.
Don't overcrowd the pan when frying tofu; work in batches to achieve golden, crispy surfaces on all sides.
Simmer the stew gently for 10–15 minutes to let flavors meld without breaking down the tofu or poblano strips.

Substitutions

Roma tomatoes → canned crushed tomatoes (390g, no roasting needed)
Poblano peppers → Anaheim or mild Hatch chiles (same prep)
Avocado oil → olive oil or vegetable oil (neutral taste preferred)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat with a splash of water if needed.

Common Questions

Can I use cheese instead of tofu in rajas con queso?

Yes. Traditional rajas con queso uses Oaxaca or mozzarella cheese. Substitute 8 oz cheese (torn or sliced) for the tofu block; add it in the final 2 minutes of simmering until melted.

How do I roast and peel poblano peppers?

Char poblanos over a gas flame or under the broiler until blackened on all sides (3–5 minutes per side). Place in a plastic bag for 5 minutes to steam, then rub off the skin under running water. Slice into strips.