Tofu Rancheros
[Vegan]

Tofu Rancheros [Vegan]

To introduce some variety to our breakfast, we found that we could easily replace the eggs (the “huevos”) with supple squares of firm tofu as the source of protein. Like a poached egg, the tofu achieved a creamy, silky interior texture while still holding its shape during cooking. The backbone... To introduce some variety to our breakfast, we found that we could easily replace the eggs (the “huevos”) with supple squares of firm tofu as the source of protein. Like a poached egg, the tofu achieved a creamy, silky interior texture while still holding its shape during cooking. The backbone of our tofu rancheros is the sauce, so nailing it was key: For maximum flavor with little effort, we roasted canned diced tomatoes with brown sugar, lime juice, onion, green chiles, garlic, and chili powder. Roasting on a sheet pan allowed moisture to quickly evaporate and a nice char to form on the vegetables. We seared seasoned tofu while the sauce cooked to give it a beautiful golden-brown color. Finishing the sauce and tofu together on the stovetop allowed the flavors to meld and gave the tofu a perfect texture. Instead of sprinkling the dish with a few herbs, we supercharged the toppings by adding a vibrant salad of avocado, cilantro, and scallions. Served with warm corn tortillas, tofu rancheros is a spicy, hearty way to start the day. Read More