This is a simple vegan take on Huevos Rancheros. It has all of the flavor and substance of the original dish, but is a great healthy alternative.

Mexican Tofu Scramble
From: Moosewood Restaurant New Classics
Serves: 3

You will need:
6 small tortillas
2 Tbsp. veggie oil
1 cup chopped onions
3 garlic cloves, minced
1 cup chopped red bell peppers
1 cup chopped green peppers
1 green chile, minced
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. salt
16 oz. soft tofu, pressed between two plates for 15 minutes, then drained
6 Tbsp. fresh cilantro, chopped
1 1/2 cups salsa


Wrap tortillas in foil and warm in a 300 degree F oven for 10 minutes.

Heat oil in a wok, and then saute onions for five minutes. Add garlic, peppers, chile, and all spices and herbs, and saute for two minutes more.

Crumble the tofu and cook for 5 minutes (don't stir) until moisture evaporates. Then, stir and cook for two minutes more.

Remove tortillas from oven and mound scramble in each shell. Roll them up, cover with salsa, and set in warm oven until serving time.

Back to home

• Lox, no bagels.
• How to cook bluefish (check out the video too).
• Health food of the day: Poutine, which are french fries covered in cheese curd and gravy.
• An appreciation of the film Ratatouille, complete with several recipes.
• Check out the Globe's most recent Plonk of the Month.
• Some great foods to buy from local businesses, including scones and soda breads from The Keltic Krust, sweet breads and pastries from LollipopTree, and tapioca pudding from the Spice & Rice restaurant.
• This week's recipes: Huevos Rancheros, Sea Scallops with Asparagus and Sugar Snaps, and Trout Almost-Amandine.

Sarah let us know that pizza cones are getting to be quite the rage in Korea, but the concept of non-ice cream food in cones is clearly spreading to other parts of the world. CrispyCone touts its offerings as not only delicious and spill-proof, but also environmentally friendly and healthy, since there are no wrappers to throw away and the dough is filled with fresh veggies and lean meats (except for the cheese-filled quesadilla cone). With a location in Southern California, blogger El Chavo! went out to do a taste test for himself.

Arriving at the store, he noted that there were many filling options to choose from. He selected a Huevos Rancheros cone because CrispyCone proudly touts their breakfast offerings. The fillings are placed inside the cone, uncooked, then the whole thing is cooked in a microwave. Disposable utensils are used for cooking and it was served "in a nice cozy cardboard box holder, inside a paper bag, with a heat protecting band across the cone." So much for environmentally friendly non-packaging. Getting past the presentation, the cone turned out to be pretty inedible. The cone was a bland cracker, the fillings were funky and after three bites, our brave taster had had enough. The verdict was that it was not only "gross", but actually "reprehensible."

CrispyCones will be available in stores, in unfilled and filled-and-frozen versions, sometime next year. They might be better than the in-store versions, but don't count on it.

[via la.foodblogging]