Baked Chile Rellenos with Tofu-Black Bean Filling & Salsa Verde

Method

1. 1Roast and peel the poblanosSet a rack 6 inches from the broiler and broil on high. Broil the poblanos on a foil-lined sheet pan 4 to 6 minutes per side until blackened all over. Cover in a bowl and steam 10 minutes, then peel off the skins (do not rinse). Make one lengthwise slit in each and remove all the seeds and ribs, keeping the stem intact.
2. 2Roast the salsa vegetablesSwitch the oven to 425°F (220°C). Toss the tomatillos, white onion, jalapeño, and garlic with a drizzle of olive oil on a sheet pan and roast 15 to 18 minutes until soft and lightly charred.
3. 3Blend the salsa verdeBlend the roasted vegetables and their juices with the cilantro and salt until smooth but slightly textured. Adjust salt and set aside.
4. 4Make the fillingHeat the olive oil in the cast iron over medium. Cook the onion 4 minutes, then add the garlic, cumin, smoked paprika, oregano, and salt and toast 30 seconds. Add the tofu and cook 6 to 7 minutes, breaking it up and pressing it against the pan until it browns and dries out. This is key: wet tofu makes the filling weep inside the pepper. Stir in the black beans to heat through, then off heat stir in the cilantro and lime. Cool 5 minutes and fold in the filling cheese.
5. 5Stuff the peppersLower the oven to 400°F (200°C) and oil a baking dish. Pack each poblano with filling without overstuffing, overlap the slit edges to close, and set seam-side up in the dish.
6. 6Coat and bakeBrush each pepper with beaten egg, then sprinkle almond flour generously over the top so it sticks. Repeat for a thicker crust if you like. Drizzle lightly with olive oil and bake 20 to 25 minutes until golden and the cheese is melted.
7. 7Finish and serveSpoon warm salsa verde over and around each pepper, top with the remaining cheese and a shower of cilantro, and serve hot.