1. Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add onion, poblano, and 1/4 teaspoon salt and cook until softened, about 5 minutes. Stir in chili powder and garlic and cook until fragrant, about 30 seconds.
2. Add tofu and mushrooms and cook, stirring occasionally, until lightly browned, 10 to 12 minutes. Stir in tomato sauce and brown sugar and cook until mixture is thickened, 3 to 5 minutes.
3. Remove from heat, stir in cilantro and lime juice, and season with salt and pepper to taste.
Source: Hannaford fresh Magazine, May - June 2016