Tofu Rancheros Recipes

TOFU RANCHERO

Tofu Ranchero image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 6

Ingredients

Vegetable oil, to saute
16 ounces tofu, diced
6 cups diced mixed vegetables (recommended: onion, green bell peppers, zucchini, carrots, and mushrooms)
2 cups salsa
8 corn tortillas
Jack cheese, shredded

Steps:

In a hot saute pan coated with oil, 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.

TOFU RANCHEROS

Tofu Rancheros image

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

Ingredients

2 teaspoons vegetable oil
hing
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons oregano
1 (15 ounce) can tomato sauce
1 cup mashed tofu (firm)
2 teaspoons lime juice
1 (15 ounce) can refried beans
36 inches corn tortillas
2 tomatoes, diced (2 cups)
1 avocado, diced
1/4 cup chopped cilantro

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

TOFU RANCHEROS

Tofu Rancheros image

Years ago, on a trip to the Southwest, my husband and I (then vegetarians, not yet vegans) discovered the famous breakfast dish of the region and were quickly hooked. Huevos rancheros are scrambled eggs perched atop corn tortillas and topped with an incendiary sauce. It's easy to veganize this classic, as I've done here. Like the next recipe, this can be served for breakfast, brunch, lunch, or dinner.

Yield 4 servings

Number Of Ingredients 11

Ingredients

One 16-ounce tub firm tofu
3 tablespoons cornmeal
2 1/2 tablespoons olive oil
Salt
1 medium onion, quartered and thinly sliced
1 medium green bell pepper, cut into short, narrow strips
1 small fresh chile pepper, seeds removed, minced, optional
One 16-ounce jar prepared salsa, any favorite variety
1 cup salt-free canned crushed tomatoes
8 corn tortillas
1 1/2 cups grated vegan Cheddar or nacho cheese, optional

Steps:

Cut the tofu into 6 slabs crosswise. Blot well between paper towels or clean tea towels, then cut into small dice.
Combine the tofu and cornmeal in a plastic food storage bag. Shake gently until the tofu is evenly coated.
Heat 1 1/2 tablespoons of the oil in a wide nonstick skillet. Add the tofu and sauté over medium-high heat, stirring frequently, until golden on most sides, 8 to 10 minutes. Sprinkle lightly with salt. Transfer to a container and cover to keep warm.
Heat the remaining tablespoon of oil in the same skillet. Add the onion and sauté over medium heat until translucent. Add the bell pepper and chile, if using, and continue to sauté until the onion and peppers are lightly browned.
Stir the salsa and tomatoes into the skillet and cook just until heated through, a minute or two longer.
To assemble, place 2 tortillas on each serving plate. Divide the salsa and onion mixture among the tortillas, then sprinkle evenly with the tofu. Sprinkle cheese over the tops, if desired, and serve at once.
This is delicious with an easy potato dish such as Sautéed Paprika Potatoes (page 207) or Fingerling Fries (page 194). Add a simple salad of mixed greens, tomatoes, and olives.
A colorful black bean salad is also a wonderful companion dish. Choose either Black Beans with Tomatoes, Olives, Yellow Peppers, and Croutons (page 185) or Black Bean, Mango, and Avocado Salad (page 186).
Taco salad is a fun side dish for this meal. Mix up a bowl of dark green lettuce, diced tomatoes, bell pepper strips, olives, red or black beans, and crushed tortilla chips. Dress it any way you like.
Calories: 569
Total Fat: 33g
Protein: 26g
Carbohydrates: 50g
Fiber: 13g
Sodium: 1260mg

TOFU RANCHERO

Tofu Ranchero image

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

Ingredients

olive oil, to saute
16 ounces tofu, diced
6 cups diced mixed vegetables (onions, green and/or red bell peppers, zucchini, carrots, and mushrooms, or your choice)
2 cups salsa, green is best, but can use red
8 corn tortillas
monterey jack cheese, shredded

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

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