Tofu Rancheros

Tofu Rancheros

Breakfast 328 Last Update: Jan 31, 2020 Created: Jan 31, 2020
Tofu Rancheros
  • Serves: 4 People
  • Prepare Time: 10
  • Cooking Time: 20
  • Calories: -
  • Difficulty: Medium
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Tofu Rancheros

Ingredients

Directions

  1. To make the scrambled tofu:​​ Heat the olive oil in a large ​skillet​ over medium heat. Add the onion and sauté for 3​-​4 minutes. Crumble the tofu into the pan. Cook, stirring gently, until the tofu is no longer releasing any water and is ​starting ​to brown on the edges, about 10 minutes. Meanwhile, combine broth, black salt, cumin, paprika, and turmeric in a small cup.
  2. ​​Once the tofu has stopped releasing water, add the broth mixture. Cook for about 5 minutes more, until the liquid is absorbed​.​ If it begins to stick, add another tablespoon of broth to deglaze the pan and reduce the heat. Add the nutritional yeast (if using) and lemon juice and cook for about 1 minute more. Remove from the heat and cover the pan to keep warm. ​​
  3. To make the rancheros:​​ Heat a small pan over medium heat. Place a tortilla in the pan and cook for about 1 minute, flip it, and cook for about 30 seconds more. Transfer to a plate and cover with aluminum foil. Repeat with the remaining tortillas.
  4. Spread some refried beans over each tortilla. Top with tofu scramble, a little salsa, and cilantro. If desired, you can also top with avocado slices, shredded cabbage, radish slices, and/or green onions. Serve immediately with a lime wedge. Any leftover scramble can be kept in an airtight container in the fridge for 3 to 4 days.

Tofu Rancheros



  • Serves: 4 People
  • Prepare Time: 10
  • Cooking Time: 20
  • Calories: -
  • Difficulty: Medium

Tofu Rancheros

Ingredients

Directions

  1. To make the scrambled tofu:​​ Heat the olive oil in a large ​skillet​ over medium heat. Add the onion and sauté for 3​-​4 minutes. Crumble the tofu into the pan. Cook, stirring gently, until the tofu is no longer releasing any water and is ​starting ​to brown on the edges, about 10 minutes. Meanwhile, combine broth, black salt, cumin, paprika, and turmeric in a small cup.
  2. ​​Once the tofu has stopped releasing water, add the broth mixture. Cook for about 5 minutes more, until the liquid is absorbed​.​ If it begins to stick, add another tablespoon of broth to deglaze the pan and reduce the heat. Add the nutritional yeast (if using) and lemon juice and cook for about 1 minute more. Remove from the heat and cover the pan to keep warm. ​​
  3. To make the rancheros:​​ Heat a small pan over medium heat. Place a tortilla in the pan and cook for about 1 minute, flip it, and cook for about 30 seconds more. Transfer to a plate and cover with aluminum foil. Repeat with the remaining tortillas.
  4. Spread some refried beans over each tortilla. Top with tofu scramble, a little salsa, and cilantro. If desired, you can also top with avocado slices, shredded cabbage, radish slices, and/or green onions. Serve immediately with a lime wedge. Any leftover scramble can be kept in an airtight container in the fridge for 3 to 4 days.

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