PP Tofu Ranchero
Chef: Laura Theodore, The Jazzy Vegetarian
Makes: 3 to 5 Servings
Prep Time: 15 min
Cook Time: 20
Total Time: 35 min
INGREDIENTS
4 whole-grain or gluten-free tortillas
2 lg or 3 med tomatoes, roughly chopped
1 medium onion, sliced
1 t dried cilantro or 1 T chopped fresh cilantro
¼ t ground cumin
1/8 t cayenne pepper
1/8 t sea salt
1 yellow or orange sweet pepper, sliced
14 to 16 oz firm or extra-firm regular tofu, drained
1 t turmeric
¼ to ½ t tamari
DIRECTIONS
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, cayenne pepper, and sea salt in a large skillet. Bring to a simmer and cook for 7 min over medium-low heat. Add the sweet pepper, cover, and simmer for 5 to 7 min.
Put the tortillas in the oven and heat for 5 t 10 min or until they are warm.
Meanwhile, combine the tofu, turmeric, and tamari into a medium bowl and mash with a potato masher or a 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 min, or until heated through, stirring frequently.
Remove the tortillas from the oven. For each serving, place a tortilla on a large plate. Spoon ¼ of the tofu mixture over the tortilla and then top with ¼ of the tomato sauce. Serve immediately.
With her love for good food, compassion for animals, and enthusiasm for great music, multi-talented author, Laura Theodore, truly is the Jazzy Vegetarian. Experience the Jazzy Vegetarian at Jazzy Vegetarian, and in Laura Theodore’s guide to plant-based living in her book; Vegan-Ease, Streaming Online Television Channel: Jazzy Vegetarian TV, Facebook, YouTube, Pinterest, Twitter, Instagram, Talk Radio and her newest book: Vegan Ease!
