Tofu Rancheros

Name: Tofu Rancheros
Yield: 4 servings
Ingredients: One 16-ounce tub firm tofu; 3 tablespoons 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 chile pepper, seeds removed, minced, optional; One 16-ounce jar prepared salsa, any favorite variety; 1 cup salt-free canned crushed tomatoes; 8 corn tortillas; 1 1/2 cups grated vegan Cheddar or nacho cheese, optional

January 24, 2012

Years ago, on a trip to the Southwest, my husband and I (then vegetarians, not yet vegans) discovered the famous breakfast dish of the region and were quickly hooked. Huevos rancheros are scrambled eggs perched atop corn tortillas and topped with an incendiary sauce. It’s easy to veganize this classic, as I’ve done here. Like the next recipe, this can be served for breakfast, brunch, lunch, or dinner.

Recipe notes

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