Vegan Tofu Rancheros

Name: Vegan Tofu Rancheros
Yield: Serves 4
Ingredients: 2 , (28-ounce) cans diced tomatoes; 1 tablespoon packed organic, brown sugar; 1 tablespoon, lime juice; 1 , onion, chopped; ½ cup canned chopped, green chiles; 3 tablespoons, extra-virgin olive oil; 4 , garlic cloves, sliced thin; , Salt and pepper; 14 ounces, firm tofu, halved lengthwise, then cut crosswise into ¾-inch-thick slabs; 1 , avocado, halved, pitted, and diced; ¼ cup, minced fresh cilantro; 2 , scallions, sliced thin; 8 , (6-inch) corn tortillas, warmed

11 comments

Huevos rancheros, with its fine-tuned combination of spicy sauce and rich toppings, makes for an eye-opening breakfast option, and we found that we could easily replace the eggs (the “huevos”) in this dish with supple squares of firm tofu.

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

SERVES4

TIME1¼ hours

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

WHY THIS RECIPE WORKS

Like a poached egg, the tofu achieved a creamy, silky interior texture while still holding its shape during cooking. The backbone of our tofu ranchero is the sauce, so nailing it was key: For maximum flavor with little effort, we roasted di...

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