TOFU RANCHERO
Make and share this Tofu Ranchero recipe from Food.com.
Provided by Sharon123
Categories Soy/Tofu
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat a saute pan until good and hot, coat with oil, and saute the tofu and vegetables until al dente, about 6 to 8 minutes. Add the salsa and cook the mixture until it is hot.
- Serve the tofu ranchero over a corn tortilla and top it with shredded cheese. Enjoy! You may want to warm the tortilla in a hot skillet for about 10 seconds on each side, or keep tortillas warm in an oven on low heat, wrapped in a damp towel, to keep from drying out.
Nutrition Facts : Calories 328.6, Fat 6.4, SaturatedFat 1, Sodium 1172, Carbohydrate 54.2, Fiber 12.7, Sugar 11.2, Protein 18.5
HUEVOS RANCHEROS
Eggs "rancher's style" is a traditional, hearty Mexican breakfast typically enjoyed after a hard morning's work. But it also makes for a satisfying and comforting weeknight dinner. The simple yet flavorful homemade salsa comes together quickly and is smartly used in three ways: a quick simmer transforms the salsa into the warm ranchero sauce; it adds a zesty flavor that shines through in the smoky refried beans; and it gives a final fresh finish as a tangy topping. Any leftover ranchero sauce and refried beans make for great dips the next day.
Provided by Kay Chun
Categories breakfast, brunch, dinner, weeknight, beans, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine tomatoes, onion, lemon juice, jalapeño, 2 teaspoons salt and ¼ teaspoon of the garlic, and mix well. Transfer 1½ cups of the fresh salsa to a bowl and set aside.
- Cook the remaining salsa over medium-high heat, stirring frequently, until the tomatoes soften and the sauce thickens, about 10 minutes. Transfer the ranchero sauce to a bowl and cover to keep warm (you should have about 2 cups).
- In the same saucepan, heat 2 tablespoons of the oil over medium. Add the remaining ¼ teaspoon garlic and stir until fragrant, 30 seconds. Add the beans (and their liquid), cumin, smoked paprika and ½ cup of the reserved fresh salsa, and cook over medium-high heat, stirring frequently and mashing with the back of a spoon or potato masher, until the mixture is smooth and thick, about 10 minutes. Season with salt to taste and remove from heat.
- In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium. Crack in 4 of the eggs and cook undisturbed until whites are set but yolks are still runny, 4 to 5 minutes. Transfer to a large plate and repeat with the remaining oil and eggs.
- Meanwhile, stir the cilantro into the remaining 1 cup reserved salsa. Divide the tortillas across 4 plates (2 per plate). Spread refried black beans on the tortillas and top each with an egg. Cover the eggs with ranchero sauce. Divide avocado on the plates and garnish with some of the fresh salsa, queso fresco and cilantro.
TOFU RANCHEROS
Make and share this Tofu Rancheros recipe from Food.com.
Provided by Jeannette 108
Categories Soy/Tofu
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in skillet over med heat. Add onion/hing, chili powder, cumin, and oregano. Saute 5 minute Stir in tomato sauce, tofu, and lime juice. Simmer 10 minute Spread beans on warmed tortillas and top with tofu mixture. Garnish with avocado, cilantro, and tomatoes.
Nutrition Facts : Calories 373.1, Fat 15.2, SaturatedFat 2.5, Cholesterol 8.5, Sodium 928.3, Carbohydrate 50.1, Fiber 14.6, Sugar 7.7, Protein 15.4
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