"Huevos" Rancheros

The “huevos” in this recipe are lightly pan fried tofu strips. Simply delicious!


  • 8 corn tortillas
  • 2 (14 oz.) cans whole or diced tomatoes in juice
  • ½ cup white onion, chopped
  • ¼ cup chopped fresh cilantro, plus additional for sprinkling
  • 1 tablespoon chopped canned chipotle chiles in adobo
  • 2 cloves garlic, coarsely chopped
  • 1 teaspoon salt
  • 1 (16. oz) package firm or extra firm tofu


  • Warm each tortilla on both sides in a non-stick skillet or over a medium flame on a gas stove. Stack warmed tortillas and wrap loosely in foil and keep warm in oven.
  • Puree tomatoes with their juice, together with onion, cilantro, chipotle, garlic, and salt in a blender until very smooth. Add mixture to a pan and simmer, stirring occasionally, until salsa is slightly thickened, about 10 minutes.
  • While salsa is cooking, drain the tofu, and press dry with a paper towel. Cut into thin strips and place in a nonstick skillet, lightly sprayed with oil. Sprinkle with salt. Turn with spatula when golden and sprinkle other side with salt. Cook until both sides are golden.
  • Place two tortillas on a plate, add two strips of tofu, fold tortilla in half. Spoon salsa over the tortillas and sprinkle with cilantro.
  • Serve with beans and sliced avocado.

Ready in about 20 minutes
Makes 4 servings

About the Author

Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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