ABOUT THE RECIPE:
Years ago my dad went out West to race his car in the Baja 500. While his race car actually never made it to the final race, Dad did emerge from the desert with one of my favorite breakfast recipes of all time. While plotting out his racecourse, he happened upon a remote restaurant that served an egg-based version of this recipe. My stepmom made the egg version for years, and now I am sharing my fabulous vegan re-do which I named Tofu Rancheros.
Makes 3 to 4 servings
INGREDIENTS:
3 to 4 whole-grain or gluten-free tortillas
2 large or 3 medium tomatoes, roughly chopped
1 medium sweet onion, sliced
1 teaspoon dried cilantro or 1 tablespoon chopped fresh cilantro
1/4 teaspoon ground cumin
1/2 teaspoon extra-virgin olive oil, plus more if needed divided (optional)
1/8 teaspoon cayenne pepper
1/8 teaspoon salt, plus more to taste, if needed
1 yellow or orange sweet pepper, seeded and sliced
14 to 16 ounces firm or extra-firm regular tofu, well drained
1 teaspoon ground turmeric
1/4 to 1/2 teaspoon tamari
Dash of hot sauce, for serving (optional)
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Wrap the tortillas in parchment paper, then wrap the parchment in foil.
Put the tomatoes in a blender and process (on medium-low) until the texture resembles a very chunky sauce. Put the tomatoes, onion, cilantro, ground cumin, olive oil (if using), cayenne pepper, and salt in a large skillet. Bring to a simmer and cook for 7 minutes over medium-low heat. Add the sliced sweet pepper (and more olive oil, if desired), cover, and simmer for 5 to 7 minutes, or until the onions and peppers are soft.
Put the tortillas in the oven and heat for 5 to 10 minutes or until they are warm.
Meanwhile, combine the tofu, turmeric, tamari, and 1/4 teaspoon of olive oil (if using) into a medium-sized bowl and mash with a potato masher or large fork until the tofu resembles the color and texture of cooked scrambled eggs. In a nonstick skillet, cook the tofu mixture over medium-low heat, for 5 to 7 minutes, or until heated through, stirring frequently (see note).
Remove the tortillas from the oven. For each serving, place a tortilla on a large plate. Spoon some of the tofu mixture over the tortilla and then top with a generous amount of the tomato sauce. Drizzle a dash of optional hot sauce over the top. Add more salt, to taste, if desired. Serve immediately.
Chef's note: If you do not want to use a nonstick skillet, add a teaspoon (or so) of olive oil to the skillet before adding the tofu, so it does not stick to the bottom of the skillet while it is cooking.
Ingredients
Directions
ABOUT THE RECIPE:
Years ago my dad went out West to race his car in the Baja 500. While his race car actually never made it to the final race, Dad did emerge from the desert with one of my favorite breakfast recipes of all time. While plotting out his racecourse, he happened upon a remote restaurant that served an egg-based version of this recipe. My stepmom made the egg version for years, and now I am sharing my fabulous vegan re-do which I named Tofu Rancheros.
Makes 3 to 4 servings
INGREDIENTS:
3 to 4 whole-grain or gluten-free tortillas
2 large or 3 medium tomatoes, roughly chopped
1 medium sweet onion, sliced
1 teaspoon dried cilantro or 1 tablespoon chopped fresh cilantro
1/4 teaspoon ground cumin
1/2 teaspoon extra-virgin olive oil, plus more if needed divided (optional)
1/8 teaspoon cayenne pepper
1/8 teaspoon salt, plus more to taste, if needed
1 yellow or orange sweet pepper, seeded and sliced
14 to 16 ounces firm or extra-firm regular tofu, well drained
1 teaspoon ground turmeric
1/4 to 1/2 teaspoon tamari
Dash of hot sauce, for serving (optional)
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Wrap the tortillas in parchment paper, then wrap the parchment in foil.
Put the tomatoes in a blender and process (on medium-low) until the texture resembles a very chunky sauce. Put the tomatoes, onion, cilantro, ground cumin, olive oil (if using), cayenne pepper, and salt in a large skillet. Bring to a simmer and cook for 7 minutes over medium-low heat. Add the sliced sweet pepper (and more olive oil, if desired), cover, and simmer for 5 to 7 minutes, or until the onions and peppers are soft.
Put the tortillas in the oven and heat for 5 to 10 minutes or until they are warm.
Meanwhile, combine the tofu, turmeric, tamari, and 1/4 teaspoon of olive oil (if using) into a medium-sized bowl and mash with a potato masher or large fork until the tofu resembles the color and texture of cooked scrambled eggs. In a nonstick skillet, cook the tofu mixture over medium-low heat, for 5 to 7 minutes, or until heated through, stirring frequently (see note).
Remove the tortillas from the oven. For each serving, place a tortilla on a large plate. Spoon some of the tofu mixture over the tortilla and then top with a generous amount of the tomato sauce. Drizzle a dash of optional hot sauce over the top. Add more salt, to taste, if desired. Serve immediately.
Chef's note: If you do not want to use a nonstick skillet, add a teaspoon (or so) of olive oil to the skillet before adding the tofu, so it does not stick to the bottom of the skillet while it is cooking.