Print Options:

Tofu Rancheros



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 5 servings



4 whole-grain or gluten-free tortillas
2 large or 3 medium tomatoes, roughly chopped
1 medium onion, sliced
1 teaspoon dried cilantro or 1 tablespoon chopped fresh cilantro
1/4 teaspoon ground cumin
1/2 teaspoon extra-virgin olive oil (optional)
1/8 teaspoon cayenne pepper
1/8 teaspoon sea salt
1 yellow or orange sweet pepper, sliced
14 to 16 ounces firm or extra-firm regular tofu, drained
1 teaspoon turmeric
1/4 to 1/2 teaspoon tamari



Preheat the oven to 375 degrees F. Wrap the tortillas in foil.

Put the tomatoes in a blender and process until the texture resembles a chunky sauce. Put the tomatoes, onion, cilantro, ground cumin, 1/4 teaspoon of olive oil (if using), cayenne pepper, and sea salt in a large skillet. Bring to a simmer and cook for 7 minutes over medium-low heat. Add the sweet pepper, cover, and simmer for 5 to 7 minutes.


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 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 for 5 to 7 minutes, or until heated through, stirring frequently.


Remove the tortillas from the oven. For each serving, place a tortilla on a large plate. Spoon one-quarter of the tofu mixture over the tortilla and then top with one-quarter of the tomato sauce. Serve immediately.