Monday, July 16, 2012

Tofu Rancheros

This makes a nice hearty breakfast, lunch or dinner!  If you don't want to make the ranchero sauce just simply top with your favorite store-bought salsa.  For the beans I happened to have a black bean dip (it was fat-free!) so I served with that. You can either eat in the the corn tortillas like tacos or use tortilla chips and eat like nachos! For an extra bonus top with guacamole or sliced avocado.

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Serves 2


1 Tbsp nutritional yeast
1 tsp turmeric
1 tsp cumin
½ tsp garlic powder
1 Tbsp low-sodium soy sauce
½ block firm or extra firm tofu, drained and pressed
1 cup chopped veggies (peppers, onions, mushrooms, zucchini, corn, whatever!)
Salt and pepper to taste

Salsa or Ranchero Sauce (recipe below)
Refried beans, black beans, or a bean dip
Corn tortillas (recipe for homemade)
Cilantro for garnish


In a medium bowl, mix the nutritional yeast, turmeric, cumin, and garlic powder.  Stir in the soy sauce; it will look like a paste.  Crumble the tofu and mix until the tofu is thoroughly coated. Mashing with a fork helps incorporate all the flavors into the tofu but leave some chunks.

Lightly coat a large skillet with cooking spray or vegetable oil and heat for one minute over medium heat. Add the tofu mixture and peppers, onions, mushrooms (I like to start with them the veggies and tofu separately in the skillet and then halfway through mix them). Cook for 5-8 minutes or until vegetables reach desired tenderness.  Serve topped with cilantro and salsa with beans and corn tortillas on the side.

Ranchero Sauce
1/2-1 cup vegetable broth
1/4 cup diced onion
1/4 cup diced bell pepper
2 tsp cumin
1 garlic clove, chopped
1 tsp chopped jalapeno
2 medium tomatoes, chopped
Salt and pepper

Heat a skillet for a minute over medium heat.  Add a just enough broth to cover the bottom and add onion and bell pepper and a pinch of salt.  Cook 3 minutes, add cumin, garlic, and jalapeno and cook for a minute, adding more broth as needed.  Add tomatoes and their juices.  Cook 10-15 until tomatoes are softened.  Let cool and puree in a blender, add any extra broth if needed.

Tofu and veggies just starting to cook.

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