Chiles are a huge staple in Mexican food. You can find them in appetizers, entrées and even desserts. Poblano peppers are one of the most common chiles in Mexico and best known for being used to make chiles rellenos. This dark green, sturdy chile has thick walls and are mildly hot and have a rich flavor. If you prefer less heat, you can remove the veins and seeds. The rich flavor, with or without heat, goes well with anything — even tofu.
I've learned to love and to look at tofu as a white canvas. Tofu on its own doesn't have that much flavor, but it has the power to absorb whatever it's cooked with. It also has great consistency and can be prepared in many different ways. I'm amazed that this ingredient from Asian cuisines has found its way into Mexican cuisine. I'm pretty sure it's because of its health benefits and its versatility. Although tofu was previously thought of as hippie vegetarian food, you can find tofu in a lot of homes and health lovers' pantries today.
In this recipe, tofu replaces the egg to give us a well-rounded, Mexican-flavored breakfast tacos. Black beans, steamed spinach, avocado slices and any type of salsa are a great way to garnish.