Cut a slit lengthwise down the sides of the chilies.
Remove the seeds. Transfer the chilies to a baking sheet. In a
large bowl, mash tofu. Add garlic, onion, rice, tomato, olive oil, parsley, and salt and mix well. Stuff the peppers with the rice filling and bake in a 450° F oven
for 30 minutes. Top each pepper with 1/4 cup shredded white Cheddar
and continue baking until the cheese melts, about 3 minutes more.