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.
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.
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.
Add the pre-roasted peppers to the tofu pan and cook for another 2 minutes stirring frequently. Remove from heat and let cool.
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.