Roast your poblano pepper: You can either hold the pepper over the flame on your stovetop until blistery and browned for a few minutes, or put it under the broiler in your oven for 15 minutes, turning at halfway point.

Make Sauce: Place all of the rest of the ingredients through the salsa in a food processor or blender to blend well. (I used my Vitamix) The sauce should form a thick paste when completed after about 2 minutes of blending.

Prepare Tofu: Crumble tofu into pan turned on medium high heat with 2 tbsp of canola oil warming. Cook the tofu for a few minutes, then turn over to other side and cook until slightly browned.

Combine sauce and tofu: Pour sauce on top of tofu with ½ cup water and stir. Turn to medium heat where the mixture is just simmering. Let simmer for 15 minutes.

Serve and Enjoy. We like adding chopped cilantro and crumbled cotija cheese on top.