Rajas con crema is one of those Mexican dishes that makes you close your eyes and sigh. Blistered poblano strips, barely sweet from the char, folded into a pool of warm, garlicky crema with melted cheese pulling into long, lazy strands. Now picture golden-crusted tofu cubes nestled into that same skillet, soaking up all that smoky richness while keeping their crispy edges intact. A squeeze of fresh lime and a shower of salty Cotija finish the whole thing off, and you have a lunch that feels indulgent but clocks in at just 7 grams of net carbs.

Each serving delivers 40 grams of fat and 21 grams of protein, putting the fat-to-calorie ratio right at 76 percent — squarely in the keto sweet spot. The fat comes from real, whole sources: Mexican crema, melted Monterey Jack, avocado oil, and a quarter of a ripe avocado on top. Tofu provides a clean, complete plant protein without dragging along the carb load that beans or lentils would, and poblano peppers contribute a modest amount of fiber without spiking total carbs.

The entire dish comes together in one skillet in about 35 minutes. You char the poblanos right in the pan, set them aside, sear the tofu in the same skillet, then bring everything back together with the crema and cheese for a brief, bubbly melt. It reheats beautifully, packs well for weekday lunches, and scales up easily if you want to feed a crowd or stash extras in the fridge for the next few days.

Ingredients (serves 4)

For the tofu:

  • 14 oz (400g) extra-firm tofu, drained and pressed
  • 2 tbsp (30ml) avocado oil
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt

For the rajas con crema:

  • 3 large poblano peppers (about 7 oz / 200g total)
  • 1 tbsp (15ml) avocado oil
  • 1/2 medium white onion (about 2 oz / 60g), thinly sliced
  • 3 cloves garlic, minced
  • 1/2 cup (120ml) Mexican crema or full-fat sour cream
  • 4 oz (115g) Monterey Jack cheese, shredded
  • Salt and freshly ground black pepper to taste

For serving:

  • 2 oz (60g) Cotija cheese, crumbled
  • 1 medium avocado (about 5 oz / 150g flesh), sliced
  • 1 lime, cut into wedges
  • 2 tbsp fresh cilantro leaves, roughly chopped

Instructions

  1. Char the poblanos. Place the whole poblano peppers directly in a large, dry cast iron or heavy-bottomed skillet over high heat. Cook for 8 to 10 minutes, turning with tongs every 2 to 3 minutes, until the skin is blistered and blackened on all sides. Transfer the charred peppers to a bowl, cover tightly with a plate or plastic wrap, and let them steam for 5 minutes. While they steam, wipe out the skillet with a paper towel.

  2. Peel and slice the poblanos. Once cool enough to handle, rub off the charred skin with your fingers — it should slip right off. Pull out the stems and seed clusters, then slice the flesh into strips about 1/2 inch (1 cm) wide. These are your rajas. Set aside.

  3. Sear the tofu. Cut the pressed tofu into 3/4-inch (2 cm) cubes. Toss them in a bowl with the cumin, smoked paprika, and salt. Heat 2 tablespoons of avocado oil in the same skillet over medium-high heat. Add the tofu in a single layer and cook without moving for 3 to 4 minutes until the bottoms turn deeply golden. Flip and cook another 2 to 3 minutes until crispy on a second side. Transfer the tofu to a plate.

  4. Cook the aromatics. Reduce heat to medium. Add the remaining 1 tablespoon of avocado oil to the skillet. Add the sliced onion and cook for 2 to 3 minutes, stirring occasionally, until softened and just beginning to turn translucent. Add the minced garlic and cook for 30 seconds until fragrant.

  5. Build the crema sauce. Reduce heat to medium-low. Pour in the Mexican crema and stir to combine with the onions and garlic. The crema will loosen slightly as it warms. Add the shredded Monterey Jack and stir gently until the cheese melts into the sauce, about 1 to 2 minutes. The consistency should be creamy and pourable, not thick or clumpy. Season with salt and pepper to taste.

  6. Combine everything. Add the poblano strips and seared tofu back into the skillet. Fold gently to coat everything in the crema sauce without breaking up the tofu cubes. Let the skillet cook for another 1 to 2 minutes until everything is heated through and the sauce is bubbling gently around the edges.

  7. Serve. Divide among four plates or shallow bowls. Top each portion with crumbled Cotija, sliced avocado, a squeeze of fresh lime juice, and a scattering of cilantro leaves. Serve immediately.

Nutrition per Serving

Nutrient Amount
Calories ~470 kcal
Fat ~40g
Protein ~21g
Total Carbs ~12g
Fiber ~5g
Net Carbs ~7g

Nutrition is approximate and based on the ingredients and quantities listed above. Actual values may vary depending on specific brands and product types used.

Tips & Variations

Press your tofu properly for the best sear. The single most important step for crispy tofu is removing as much water as possible. Wrap the block in a clean kitchen towel, place it on a cutting board, and set a heavy skillet or a couple of cans on top. Let it press for at least 15 minutes while you gather the rest of your ingredients. Alternatively, use pre-pressed or super-firm tofu to skip this step entirely.

Swap the poblanos for other low-carb peppers. If you cannot find poblano peppers, Anaheim peppers or Hatch green chiles work beautifully and carry a similar mild, earthy heat. For more spice, leave the seeds in one of the peppers or add a minced jalapeño with the garlic. Avoid bell peppers if you are strict on carbs — they are slightly higher in sugar than poblanos.

Store and reheat for easy weekday lunches. The skillet portion (without avocado and lime) keeps well in airtight containers in the fridge for up to 4 days. Reheat gently in a skillet over medium-low heat or microwave in 30-second intervals, adding a splash of cream or water to loosen the sauce. Slice the avocado and squeeze lime fresh at serving time to keep everything bright and vibrant.

Watch for hidden carbs in store-bought crema. Some brands of Mexican crema or sour cream add stabilizers, starches, or even sugar. Check the label and aim for a product with 1 gram of carbs or less per 2-tablespoon serving. Full-fat sour cream from any brand is almost always a safe swap with a nearly identical nutrition profile.

Turn this into a complete meal-prep bowl. Spoon the tofu rajas over a bed of cauliflower rice and you have a filling, packable lunch with barely any extra carbs. Cook a batch of cauliflower rice in the same skillet after removing the rajas, scraping up any browned bits of crema and cheese from the pan for bonus flavor. A few pepitas on top add crunch and a small boost of magnesium.

Frequently Asked Questions

How does this recipe fit into a standard keto macro split?
At roughly 470 calories per serving with 40 grams of fat, 21 grams of protein, and 7 grams of net carbs, this recipe lands at about 76 percent of calories from fat, 18 percent from protein, and 6 percent from carbs. That is a textbook ketogenic ratio. If you are following a strict 20-gram daily net carb limit, one serving uses about a third of your budget, leaving plenty of room for a simple breakfast and dinner. Pair it with a bulletproof coffee in the morning and a cheesy frittata at night, and you will stay well within your targets for the day.
Can I use a different cheese instead of Monterey Jack or Cotija?
Absolutely. Oaxaca cheese is a traditional Mexican melting cheese that works wonderfully in place of Monterey Jack — it pulls into gorgeous, stretchy strings as it melts. Pepper Jack adds a kick of heat if you want more spice without extra peppers. For the Cotija topping, crumbled feta or queso fresco are the closest substitutes in terms of salty, crumbly texture. Just double-check the carb count on any cheese you choose, as some processed or flavored varieties can sneak in a gram or two of added carbs per serving.
How long does this keep, and can I freeze it?
The cooked tofu and rajas con crema portion stores well in the refrigerator for up to 4 days in a sealed container. The crema sauce may thicken as it cools — simply stir in a tablespoon of cream or water when reheating to bring it back to the right consistency. Freezing is possible but not ideal: the tofu can become slightly spongier after thawing, and the crema sauce may separate. If you do freeze it, thaw overnight in the fridge and reheat in a skillet rather than the microwave for the best texture. Always add fresh avocado, lime, and cilantro at serving time.
How can I make this dairy-free or vegan keto?
To make this fully vegan, replace the Mexican crema with full-fat coconut cream and the Monterey Jack with a dairy-free cheese that melts well, such as a cashew-based or coconut-based mozzarella. Skip the Cotija and instead add a sprinkle of nutritional yeast mixed with a pinch of salt for that salty, savory punch. The avocado, lime, and cilantro are already plant-based. The macros will shift slightly — coconut cream is higher in fat and lower in protein than dairy crema — so you may actually end up with an even higher fat ratio, which is fine for keto.
Why do I need to steam the poblanos after charring them?
Steaming the charred poblanos in a covered bowl is what makes the skin separate cleanly from the flesh. The trapped heat and moisture cause the blistered skin to loosen and pull away, so you can peel it off in large strips rather than picking at stubborn, stuck-on bits. Without this step, peeling becomes tedious and you lose more of the usable pepper flesh in the process. Five minutes under a tight cover is usually enough, but you can leave them for up to 15 minutes without any negative effect. The peppers actually continue to cook gently during this time, which softens them to that perfect silky texture you want in traditional rajas.