Hatch Chile Scramble Bake
I’m fortunate to live in the South where we enjoy albeit a short season of hatch green chiles. If you don’t have access to Hatch Chiles, don’t fret! Use poblano pepper or another type of pepper of your choice. I like to roast them first to bring out more flavor. If roasting be sure to remove the charred skin before adding to the recipe.
Servings Prep Time
8people 10minutes
Cook Time Passive Time
15minutes 20minutes
Servings Prep Time
8people 10minutes
Cook Time Passive Time
15minutes 20minutes
Ingredients
Instructions
  1. Heat a large sautéed pan on medium to high heat, add the olive oil, once heated add the onion, cook for 2 minutes, add the yellow and red peppers, cook another 2 to 3 minutes.
  2. Crumble the tofu into the sautéed pan with the onions and peppers, add the turmeric, black salt, and pepper. Continue cooking for 5 minutes stirring occasionally to prevent sticking.
  3. Add the pre-roasted peppers to the tofu pan and cook for another 2 minutes stirring frequently. Remove from heat and let cool.
  4. Place scramble in a casserole dish and top with cheese. Cover with foil and refrigerate overnight. When ready to cook, remove from fridge and place in a pre-heated 400 degree oven. Bake for 20 minutes or until the cheese is melted and the scramble is heated thoroughly.
Recipe Notes