Chiles en Nogada

1. To make the filling, mix together the smoked tofu and lime juice and season with salt and pepper. Heat the oil in a medium frying pan over medium-low heat. Add the onion, red pepper, chiles, and garlic and cook, stirring often, until softened.

2. Stir in the tofu and increase the heat to high. Cook, breaking up the pieces with a spoon, stirring frequently, about 6 minutes, until browned. Add the stock, tomato paste, olives, and raisins. Simmer over low heat, stirring occasionally, for about 20 minutes, or until the mixture is quite dry. Let cool.

3. Preheat the broiler. Line a broiler pan with aluminum foil. Broil the poblanos, turning occasionally, until the skins are blackened on all sides. Transfer to a plate and let stand until cool enough to handle. Discard the blackened skin from the peppers, but keep the stems intact. Cut a slit in the side of each pepper and remove the seeds and ribs. Fill each with equal amounts of the tofu mixture.

4. To make the sauce, puree the ground walnuts, sour cream, and cream cheese in a blender.

5. Line a serving platter with the shredded lettuce and arrange the peppers on top. Top each with some of the sauce, and sprinkle with the pomegranate seeds and cilantro. Serve at room temperature.