“Huevos” Rancheros

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


Yields4 ServingsPrep Time10 minsCook Time10 minsDifficultyIntermediate

Ingredients

 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 tbsp chopped canned chipotle chiles in adobo
 2 cloves garlic, coarsely chopped
 1 tsp salt
 1 (16 oz) package firm or extra firm tofu

Instructions

1

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.

2

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.

3

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.

4

Place two tortillas on a plate, add two strips of tofu, fold tortilla in half. Spoon salsa over the tortillas and sprinkle with cilantro.

5

Serve with beans and sliced avocado.

Nutrition Facts

4 servings

Serving size

2 tortillas


Amount per serving
Calories160
% Daily Value *
Total Fat 2g3%
Saturated Fat 0.3g2%
Trans Fat 0g
Cholesterol 0mg
Sodium 430mg19%
Total Carbohydrate 33g12%
Dietary Fiber 6g22%
Total Sugars 1g
Protein 5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

 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 tbsp chopped canned chipotle chiles in adobo
 2 cloves garlic, coarsely chopped
 1 tsp salt
 1 (16 oz) package firm or extra firm tofu

Directions

1

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.

2

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.

3

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.

4

Place two tortillas on a plate, add two strips of tofu, fold tortilla in half. Spoon salsa over the tortillas and sprinkle with cilantro.

5

Serve with beans and sliced avocado.

Notes

“Huevos” Rancheros
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