Tofu Rancheros

Tofu Rancheros

A veganized version of huevos (eggs) rancheros, this dish of tofu prepared with Southwestern flavors and nestled on corn tortillas, makes a nice brunch or light dinner dish. Serve with a simple potato or bean dish (shown here with Beer-Stewed Pinto Beans) and a platter of sliced avocado and oranges for a complete meal.  Serves: 4 14- to 16-ounce tub firm or extra-firm tofu 3 tablespoons fine cornmeal 2 1/2 tablespoons olive oil Salt 1 medium onion, quartered and thinly sliced 1 medium green bell pepper, cut into short, narrow strips 1 small fresh chili pepper, seeds removed, minced, optional 16-ounce jar prepared salsa, any favorite variety 2 medium tomatoes, diced 1 to 2 small fresh hot chile peppers (such as jalapeño) or one 4-ounce jar diced mild chiles 2 teaspoons ground cumin 8 good-quality corn tortillas, at room temperature or warmed 1 1/2 cups grated vegan cheddar or nacho cheese, optional 1 medium ripe avocado, peeled and sliced Cut the tofu into 6 slabs crosswise. Blot well on paper towels or clean tea towels, then cut into small dice. Combine the tofu with the cornmeal in a plastic food storage bag. Shake gently until the tofu is evenly coated. Heat 1 1/2 […]

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