Huevos Rancheros Recipe
Tofu OR real eggs, corn tortillas, ranchero sauce, beans, rice, salsa, cashew cream, spinach salad
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Ingredients
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Entrees
Method
Entrees
- 1
Soak cashews in water for 15-20 minutes, then drain. Blend cashews with 1/3 cup water, a squeeze of lemon (optional), and a pinch of salt until smooth to make cashew cream. Set aside.
- 2
In a skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook 30 seconds. Pour in ranchero sauce and simmer 5-7 minutes to meld flavors. Stir in ground cumin and smoked paprika. Keep warm.
- 3
Protein options: Tofu option — crumble firm tofu and season with salt, pepper, 1/4 teaspoon cumin, and 1/4 teaspoon smoked paprika. Sauté in a skillet with 1 tablespoon olive oil until golden and slightly crispy, about 6-8 minutes. Egg option — in a separate skillet, heat a little oil and fry eggs to desired doneness (sunny-side up or over-easy).
- 4
Heat the beans in a small pot until warmed through. Keep warm. Reheat the rice if needed.
- 5
Warm the corn tortillas in a dry skillet for about 30 seconds per side, or wrap in a clean towel and microwave 20-30 seconds.
- 6
Assemble: For each tortilla, place a layer of warmed beans, followed by a portion of rice. Add protein (tofu crumble or eggs) on top. Spoon ranchero sauce over everything, then drizzle cashew cream and top with salsa. Place a handful of spinach on the side or lightly dress into a simple salad with a drizzle of olive oil and a squeeze of lime.
- 7
Garnish and serve: Scatter chopped cilantro over the plates and serve with lime wedges on the side.