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1
To make the filling, mix together the smoked tofu and lime juice and season with salt and pepper.
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2
Heat the oil in a medium frying pan over medium-low heat.
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3
Add the onion, red pepper, chiles, and garlic and cook, stirring often, until softened.
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4
Stir in the tofu and increase the heat to high.
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5
Cook, breaking up the pieces with a spoon, stirring frequently, about 6 minutes, until browned.
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6
Add the stock, tomato paste, olives, and raisins.
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7
Simmer over low heat, stirring occasionally, for about 20 minutes, or until the mixture is quite dry.
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8
Let cool.
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9
Preheat the broiler.
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10
Line a broiler pan with aluminum foil.
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11
Broil the poblanos, turning occasionally, until the skins are blackened on all sides.
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12
Transfer to a plate and let stand until cool enough to handle.
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13
Discard the blackened skin from the peppers, but keep the stems intact.
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14
Cut a slit in the side of each pepper and remove the seeds and ribs.
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15
Fill each with equal amounts of the tofu mixture.
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16
To make the sauce, puree the ground walnuts, sour cream, and cream cheese in a blender.
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17
Line a serving platter with the shredded lettuce and arrange the peppers on top.
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18
Top each with some of the sauce, and sprinkle with the pomegranate seeds and cilantro.
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19
Serve at room temperature.
