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