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.
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