Tofu Ranchero

Tofu Ranchero Taco

Yields 5 servings

This flavorful vegan take on “Huevos Rancheros” replaces scrambled eggs with spicy scrambled tofu. Jeff Johnson created this recipe and demonstrated how to prepare it at the Simple Mexican Vegan Food cooking class on June 19th, 2014. This dish would be the perfect thing to bring to our Fiesta-themed Potluck and Bonfire happening this Friday, June, 27th.

Scrambled Tofu

  • 1 pound extra-firm tofu, crumbled
  • 12 ounces extra-firm silken tofu, crumbled
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1/4 cup nutritional yeast
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 3 anaheim peppers, chopped
  • 1 tablespoon tamari

Ranchero Sauce

(adapted from Authentic Mexican by Rick Bayless)

  • 1 (28-ounce) can fire-roasted tomatoes, drained
  • 1 onion, quartered
  • 4 garlic cloves
  • 3 serrano peppers
  • 1 teaspoon ancho chile powder

Other Ingredients

  • 20 small corn tortillas
  • chopped cilantro, for garnish
  • diced onion, for garnish

To make the scrambled tofu, heat a thin layer of oil in a large pan over medium-high heat. Mix the two varieties of tofu in a medium bowl. Add the cumin, turmeric, and nutritional yeast, and mix until blended. Put the diced onion, minced garlic, and anaheim peppers in the pan and cook until the onion has softened, about 5 minutes. Add the tofu mixture to the pan and combine with the vegetables. Decrease the heat to medium and cook, without stirring, until the tofu begins to brown, about 10 minutes. In small batches, flip the tofu and cook until the other side begins to brown, about 5 minutes. Sprinkle the tamari over the tofu and remove from the heat. Set the scrambled tofu aside.

To make the ranchero sauce, put the tomatoes, quartered onion, garlic cloves, serrano peppers, and ancho chile powder in a food processor and process until smooth. Heat a medium skillet over medium-high heat. Coat the heated skillet with a thin layer of canola oil. Pour the tomato mixture into the skillet. Cook until heated through, about 5 minutes. Season with salt to taste.

Line a plate with 4 corn tortillas. Spread 1/5 of the scrambled tofu over the tortillas. Drizzle 1/5 of ranchero sauce over the tofu. Repeat this process with 4 more plates. Garnish with cilantro and onions and serve.

Find the original recipe on Jeff Johnson’s blog.

Easy Vegan Pancakes

These easy vegan pancakes have a short list of ingredients and come together quickly! They are perfect for a weekend brunch!

Serves 6-8.

Ingredients:

Wet

  • 1 t. vanilla
  • 1 egg replacer
  • 1 c. non-dairy milk (I use unsweetened almond)
  • 2 T. vegetable oil

Dry

  • 1 c. all purpose flour
  • 2 t. baking powder
  • 1/2 t. salt
  • 3 T. sugar
  • a dash of cinnamon

Directions:

Mix dry together in one bowl. Mix wet together in another. Combine and cook in a skillet over medium heat. Once the top starts to bubble flip and cook a couple of minutes more. Serve with Earth Balance and pure maple syrup.

Sesame Tofu Scrambler

This is different than your average scramble. The ingredients are simple, but the peanut butter and toasted sesame oil make for a rich and flavorful dish.

Ingredients

  • 1 brick tofu
  • 3 carrots, grated
  • 6 scallions, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon peanut oil
  • 1/2-1 teaspoon toasted sesame oil
  • 1 tablespoon black Sesame seeds

Directions:

  1. Heat the oils in a skillet over medium high heat
  2. Add scallions and garlic and sauté until golden
  3. Crumble tofu in large-ish chunks into the pan. Stir only occasionally so in browns.
  4. Add carrots and sesame seeds and heat through.

Egg-Free Breakfast Scramble

A flavorful, easy, and nutritious tofu breakfast that everyone should have in their repetoire.

  • 1 14-ounce package extra-firm tofu, drained
  • 2 tablespoons vegetable oil
  • ¼ teaspoon turmeric
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • ½ cup nutritional yeast
  • salt and pepper, to taste
  • ½ pound mushrooms, chopped (optional)
  • 1 green onion, finely chopped (optional)
  • 1 bell pepper, finely chopped (optional)

Using a fork or potato masher, crumble the tofu into small pieces and then sauté in oil in a frying pan. After a few minutes, add the remaining ingredients, turmeric through bell pepper, if used. Lightly toss in the pan until well-cooked. Serve warm.

Vegan Pigs in a Blanket

Tastes as good as the original, minus the cruelty! Great for when you're craving some "meatier" food.

Serves 4

  • 1 Roll of Croissant dough (Cub Foods brand Crescent Rolls are vegan)
  • 2 Veggie Hot Dogs

Cut the hot dogs in half and then once horizontally. Then follow the directions on the package of the croissants. When you are going to roll the croissants, roll a piece of hot dog in it.

Variations: Add soy cheese for a special treat

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