If using poblano peppers, instead of green peppers, first char the poblano over a flame. Once the outside has totally blistered and turned black, place into a bowl, cover with plastic wrap and let steam. Once cool enough to handle, peel and dice.
For the tofu, slice into 6 or 8 pieces. Heat a non-stick fry-pan over medium high heat and dry-fry the tofu until golden and crispy. Once the tofu is cool enough to handle, break it up into bite-sized pieces.
*If you do not want to make or you do not have any leftover Enchilada Sauce, you could always use salsa instead; however the enchilada sauce will give the dish more depth of flavor.
**For the chipotle, simply purée some canned chipotle in adobo sauce.
NOTE: If serving this with rice, put the rice one now.
- 1 1/2 cup diced onion
- 2 poblano or green peppers, diced
- 16 ounces extra firm tofu
- 2 cups cooked pinto beans (1-15 oz can, drained and rinsed)
- 2 cups Enchilada Sauce*
- 1 tbsp chipotle purée, or to taste**