Tofu Rancheros: A Plant-Powered Twist on a Classic

Tofu Rancheros: A Plant-Powered Twist on a Classic

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

December 28, 2023
: 15 min
: 20 min
: 35 min
: Easy

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.

  • 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
  • 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!