“Huevos” Rancheros

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

Ingredients

Quantity Unit Name Link Alternatives
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

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.

Prep Time: 20 minutes
Serving Size: 4 servings
Jonathan Ewald
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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