Tofu Ranchero

Tofu Ranchero

Tofu Ranchero

Photo by Stephanie, Flickr commons
These delicious ranchero wraps are a great meal any time you want to feed your family a very tasty and healthy meal. This Tofu Ranchero meal is rich with flavor and also packed with good nutrition.

You don’t have to worry about spongy tofu texture either with this recipe. The texture is like that of ground meat and oh so good with the perfect blend of spices and ingredients.

Makes 3 to 5 servings

5 tortillas

2 large or 3 medium tomatoes, roughly chopped

1 medium onion, sliced

1 teaspoon dried cilantro or 1 tablespoon chopped fresh cilantro

1/4 teaspoon ground cumin

1/2 teaspoon extra-virgin olive oil (optional)

1/8 teaspoon cayenne pepper

1/8 teaspoon pink or sea salt

1 red or orange sweet pepper, sliced

14 to 16 ounces firm or extra-firm regular tofu, drained

1 teaspoon turmeric

1/4 teaspoon regular or reduced-sodium tamari

Preheat the oven to 375 degrees F. Wrap the tortillas in foil.

Put the tomatoes in a blender and process until the texture resembles a chunky sauce. Put the tomatoes, onion, cilantro, ground cumin, 1/4 teaspoon of olive oil (if using), cayenne pepper, and sea salt in a large skillet. Bring to a simmer and cook for 7 minutes over medium-low heat. Add the sweet pepper, cover, and simmer for 5 to 7 minutes.

Put the tortillas in the oven and heat for 5 to 10 minutes or until they are warm.

Meanwhile, combine the tofu, turmeric, tamari, and 1/4 teaspoon of olive oil (if using) into a medium bowl and mash with a potato masher or large fork until the tofu resembles the color and texture of cooked scrambled eggs. In a nonstick skillet, cook the tofu mixture for 5 to 7 minutes, or until heated through, stirring frequently.

Remove the tortillas from the oven. For each serving, place a tortilla on a large plate. Spoon one-quarter of the tofu mixture over the tortilla and then top with one-quarter of the tomato sauce. Add whatever garnish you want and serve immediately.

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