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Tofuevos Rancheros

This image courtesy of Celine Steen

This spicy breakfast will definitely fill you up until lunchtime, if not dinner!

NotesTofu Sour Cream (about 1½ cups (355 ml):

Although nondairy versions of traditionally dairy products are becoming more readily available, you may occasionally need to whip up a delicious batch of your own.

7 ounces (198 g) extra-firm tofu, drained well and pressed

¼ cup (28 g) finely ground raw cashews

1 tablespoon (15 ml) white rice vinegar

1 tablespoon (15 rnl) freshly squeezed lemon or lime juice

1 tablespoon (18 g) white miso

1 tablespoon (15 ml) canola oil

Place all the ingredients in a blender or food processor and blend until very, very smooth and creamy. Keep in an airtight container in the refrigerator until ready to use. Should last up to 1 week.

4 servings

CostInexpensive

Total Timeunder 1 hour

Kid FriendlyYes

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, tree nut free, vegan, vegetarian

Mealbreakfast, brunch

Ingredients

  • 2 tablespoons (30 g) vegetable oil
  • 4 cloves garlic, minced
  • 1 medium-size yellow onion, diced
  • 1 can (15 ounces, or 425 g) diced tomatoes, with juice
  • 1 can (15 ounces, or 425 g) black beans, rinsed and drained
  • 4 to 6 slices jarred jalapenos, or to taste, diced
  • 1 chipotle pepper in adobo, or to taste, diced
  • 1 tablespoon (15 g) adobo sauce from can, or to taste
  • Salt and pepper, to taste
  • 20 ounces (560 g) super-firm tofu, drained and pressed
  • ¼ cup (30 g) nutritional yeast
  • 1 tablespoon (8 g) garlic powder
  • 1 tablespoon (8 g) onion powder
  • 1 teaspoon black salt
  • ½ teaspoon turmeric
  • ¼ teaspoon black pepper
  • 2 tablespoons (30 g) vegetable oil
  • 4 teaspoons (4.5 g) nondairy butter
  • 4 corn or flour tortillas
  • Nondairy sour cream, store-bought or homemade (see Notes); avocado, pitted and sliced; and chopped scallion, for serving

Instructions

  1. To make the ranchero sauce: Heat the oil in a medium-size pot over medium heat. Add the garlic and onion and saute until translucent and fragrant, 3 to 5 minutes.

  2. Add the tomatoes, beans, jalapenos, chipotle, and adobo. Stir to mix. Cover, and simmer for 15 minutes.

  3. Remove from the heat and using an immersion blender, pulse the mixture several times until pasty, but still chunky-like really chunky refried beans. Season with salt and pepper. Set aside, but keep warm.

  4. To make the tofuevos: Crumble the tofu and combine with the nutritional yeast, garlic powder, onion powder, salt, turmeric, and pepper in a bowl. Use your hands to make sure everything gets mashed together.

  5. Heat the oil in a pan over medium-high heat. Add the tofu mixture and panfry until heated through and just beginning to brown. Transfer back to the bowl and keep warm while you heat the tortillas.

  6. Using the same pan, melt 1 teaspoon of butter over medium heat. Lightly panfry a tortilla on both sides until warm and soft. Transfer to a plate and cover lightly with a kitchen towel to keep warm. Repeat with the remaining 3 tortillas.

  7. On each plate, divide the Tofuevos evenly on top of each tortilla, then pour the ranchero sauce on top of the tofuevos. Top with the sour cream, avocado, and scallion, and serve.

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