Tofu Rancheros Recipe
🔪Prep Time: 10 minutes
👩🍳Cook Time: 20 minutes
1 teaspoon olive oil
½ medium yellow onion, diced
One 14-ounce block extra firm tofu
2 tablespoons vegetable broth, plus more if needed
1 teaspoon black salt (kala namak; or regular salt)
1 teaspoon ground cumin
½ teaspoon paprika
¼ teaspoon ground turmeric
3 tablespoons nutritional yeast, optional
1 tablespoon lemon juice
Black pepper to taste
8 to 10 corn tortillas (2 per person)
½ batch 15-Minute Refried Beans
Chopped fresh cilantro
Sliced avocado, optional
Shredded cabbage or lettuce, optional
Sliced radishes, optional
Chopped green onions, optional
1To make the scrambled tofu: Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes.
2Crumble the tofu into the pan. Cook, stirring gently, until the tofu is no longer releasing any water and is starting to brown on the edges, about 10 minutes.
3Meanwhile, combine broth, black salt, cumin, paprika, and turmeric in a small cup.
4Once the tofu has stopped releasing water, add the broth mixture. Cook for about 5 minutes more, until the liquid is absorbed. If it begins to stick, add another tablespoon of broth to deglaze the pan and reduce the heat.
5Add the nutritional yeast (if using) and lemon juice and cook for about 1 minute more. Remove from the heat and cover the pan to keep warm.
6To make the rancheros: Heat a small pan over medium heat. Place a tortilla in the pan and cook for about 1 minute, flip it, and cook for about 30 seconds more. Transfer to a plate and cover with aluminum foil. Repeat with the remaining tortillas.
7Spread some refried beans over each tortilla. Top with tofu scramble, a little salsa, and cilantro. If desired, you can also top with avocado slices, shredded cabbage, radish slices, and/or green onions. Serve immediately with a lime wedge. Any leftover scramble can be kept in an airtight container in the fridge for 3 to 4 days.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.