Tofu Rancheros is a delightful vegan spin on the traditional Mexican dish. This recipe cleverly swaps out traditional ingredients for whole-plant food alternatives without compromising on flavor.
- At its heart are baked corn tortilla chips, providing a guilt-free crunch.
- The tofu scramble, infused with salsa, black beans, and a hint of turmeric, packs a protein-rich punch.
- The dish is then smothered in a vibrant, tomato-forward, hot-from-the-stove vegan ranchero sauce.
If you have your own vegan ranchero sauce, great, use that. However, you can make a batch of our vegan enchilada sauce and add a tablespoon of tomato paste to punch up the tomato richness to sit in the front seat for a perfect vegan ranchero sauce. This Arizona-style farmer’s breakfast plate douses cold salad greens with piping hot ranchero sauce. This sounds like a mistake to many, until they try it in combination with the corn chips and scramble.
Vegan Tofu Rancheros
Each bite of this Tofu Rancheros is a fiesta of authentic flavors and textures. The crispiness of the baked tortilla chips contrasts beautifully with the soft, flavorful tofu scramble. The ranchero sauce, applied excessively, if not aggressively (if I have anything to say about it), on top adds a tangy, rich depth that ties the whole dish together.
Ingredients
- 8 corn tortillas, cut into triangles and baked for chips
- 1 tablespoon tomato paste
- 1 batch of regular enchilada sauce
- 14 oz block of firm tofu, crumbled
- 1/2 cup salsa
- 1 can black beans, drained and rinsed
- 1/4 teaspoon turmeric
- Shredded lettuce for the base
- Optional toppings: avocado slices, cilantro, lime wedges
Directions
- Step 1 Preheat your oven to 350°F (175°C). Arrange the tortilla triangles on a baking sheet and bake until crispy, about 10-15 minutes.
- Step 2 In a small bowl, mix the tomato paste into the enchilada sauce to create your ranchero sauce. Set aside.
- Step 3 In a skillet, cook the crumbled tofu with salsa, black beans, and turmeric over medium heat until heated through and the tofu is slightly golden.
- Step 4 To assemble, place a layer of shredded lettuce in each bowl. Add a layer of baked tortilla chips.
- Step 5 Spoon the tofu scramble over the chips.
- Step 6 Generously top with the ranchero sauce, then add more. Now more.
- Step 7 Add optional toppings like avocado slices, cilantro, and a squeeze of lime if desired.
Estimated Nutritional Label (per serving):
- Calories: 280 kcal
- Protein: 15 g
- Fat: 6 g (varies with toppings)
- Carbohydrates: 45 g
- Fiber: 9 g
- Sodium: Moderate (depends on enchilada sauce and salsa)
- Sugar: 5 g
This Tofu Rancheros is not just a meal; it’s an authentic taste of Phoenix Arizona food culture and a testament to how plant-based eating can be both delicious and nutritious. Enjoy this vibrant dish that’s sure to satisfy!
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