Chili Rellenos

To prepare fresh green chillies, roast about 12 big ones (at least 6
inches long) under the broiler or on the griddle, turning them until
the skin puffs up all around. Put them immediately in a paper bag,
close it up and let them sweat for 20 minutes. Then pull them out one
at a time and pull off the skins and remove the seeds and veins.

Sautee small chopped onion and a couple of cloves of garlic in a pan
with a little oil until onion is translucent. Crumble in a package of
firm tofu and half a teaspoon each of oregano, thyme and ground cumin.
Sautee for 5-10 minutes on medium heat.

Fill each pepper with tofu, then prepare a batter of 1 ½ cups flour, 1
cup water, 2 tsp salt 1/4 tsp pepper.

Dunk each tofu filled pepper in the batter and deep fry in hot oil
until golden brown. Drain on paper towels. Serve with fresh salsa.