A vegan twist on the classic Mexican breakfast, Tofu Rancheros features flavorful tofu scramble served on corn tortillas with beans, salsa, and optional avocado slices.
Ingredients: 1 block extra firm tofu, drained and pressed. 1 tablespoon olive oil. 1 small onion, diced. 1 bell pepper, diced. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. Salt and pepper, to taste. 1 cup black beans, drained and rinsed. 1 cup salsa. 4 small corn tortillas. Fresh cilantro, chopped for garnish. Avocado slices optional, for garnish.
Instructions: Make cubes out of the pressed tofu. Set a pan on medium heat and add the olive oil. Put in the onion and bell pepper and cook them until they get soft. Cumin, chili powder, smoked paprika, salt, and pepper should be added. For one minute, cook. Tofu cubes should be added to the pan and cooked until lightly browned, stirring every now and then. After adding the black beans and salsa, cook for another two to three minutes, until everything is hot. Use a different pan or the microwave to warm up the corn tortillas. Spread the tofu mix out on each tortilla. If you want, you can add chopped cilantro and avocado slices as a garnish. Enjoy while hot!
Prep Time: 15 minutes
Cook Time: 15 minutes
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