2 hot poblano peppers, cut in half length-wise and seeded
Fine sea or Himalayan salt to taste
Freshly ground black pepper to taste
1 teaspoon (5mL) extra-virgin olive oil
1/2 medium yellow onion, chopped
1 cup (240mL) packed finely chopped kale
1 medium carrot, grated
1 clove garlic
175g/6oz extra-firm tofu
Juice from half a lemon
1 tablespoon (15ml) roasted tahini paste
1 1/2 teaspoons (7mL) stone ground mustard
1/4 teaspoon (3mL) smoked paprika

Set the oven to broil. Lightly oil a baking sheet. Put the poblanos on the prepared pan. Sprinkle with salt and pepper. Broil, about 5 minutes per side, until they just start to blister and become tender. Remove, and set the oven to 425 degrees F.

Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion and carrot and cook, about 5 minutes, until softened. Add the kale and garlic and cook until wilted the kale is wilted, about 2 minutes. Remove from heat.

Put the onion mixture, tofu lemon juice, tahini, mustard, paprika, and a generous pinch of salt in the food processor. Process until well combined and nearly smooth, scraping down the sides if necessary. Adjust salt and pepper to taste.

Spoon the mixture into the peppers. Portobello mushrooms. Bake until heated through and the topping of the filling is browned and firm to the touch, about 20 minutes. Serve warm.