Tofu Rancheros Recipe
maiiz tortillas, tofu + black bean scramble, pico de gallo, aged white cheddar, avocado-lime crema, hash browns, spicy tomato sauce
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Ingredients
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Tortillas
Tofu and Black Bean Scramble
Pico de Gallo
Avocado-Lime Crema
Hash Browns
Spicy Tomato Sauce
Cheese
Method
Prepare the Scramble
- 1
Cook Vegetables
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing until soft, about 5 minutes. Stir in the minced garlic, cumin, chili powder, salt, and pepper, cooking for another minute.
- 2
Add Tofu and Beans
Crumble the firm tofu into the skillet and add the black beans. Cook for 5-7 minutes, stirring occasionally, until heated through and slightly crispy.
Make Pico de Gallo
- 3
Combine Ingredients
In a bowl, mix the diced tomatoes, red onion, cilantro, lime juice, and salt. Set aside.
Prepare Avocado-Lime Crema
- 4
Blend Ingredients
In a blender, combine avocado, lime juice, sour cream, and salt. Blend until smooth and creamy.
Cook Hash Browns
- 5
Make Spicy Tomato Sauce
- 6
Combine Sauce Ingredients
In a saucepan, combine the canned diced tomatoes, chipotle in adobo, minced garlic, cumin, and salt. Simmer for 10 minutes to blend flavors.
Assemble the Dish
- 7
Serve Together
Warm the maiz tortillas. Assemble by placing the tofu scramble on the tortillas, topping with pico de gallo, aged white cheddar, and avocado-lime crema. Serve with hash browns on the side and drizzle with spicy tomato sauce.
