Tofu Rancheros

Huevos rancheros is a classic Mexican breakfast. Typically, it’s made of fried eggs served on corn tortillas topped with a tomato-chili sauce; re-fried beans and/or avocado are often served with it. And it used to be one of my favorite breakfasts. I stopped eating eggs but missed this dish until I found an excellent vegan alternative over at Vegetarian Times. Enjoy!


Ingredients

  • 2 Tbs. extra virgin olive oil, plus more for drizzling
  • 2 tsp. vegetable oil
  • 1 medium onion, minced (1 cup)
  • 1 Tbs. chili powder
  • 2 tsp. cumin
  • 2 tsp. oregano
  • 1 15-oz. can tomato sauce
  • 1 cup diced extra-firm tofu (14 oz.)
  • 2 Tbs. lime juice
  • 1 15-oz. can Amy’s Organic Refried Beans with Green Chiles, warmed
  • 6 6-inch corn tortillas
  • 2 tomatoes, diced (2 cups)
  • 1 avocado, diced (1 cup)
  • .25 cup chopped cilantro

Directions

  1. Heat oil in skillet over medium heat.
  2. Add onion, chili powder, cumin, and oregano; Sauté 5 minutes.
  3. Stir in tomato sauce, tofu, and lime juice; simmer 10 minutes.
  4. Spread beans on tortillas, and top with tofu mixture.
  5. Garnish with tomatoes, avocado, and cilantro.

Feel free to play with the recipe a bit; I usually omit the tomato sauce and fresh cilantro but add salsa.

Comments

One Response to “Tofu Rancheros”
  1. Killeen says:

    I will be trying this one out for sure!

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