Tofu Huevos Rancheros

A vegan twist on the classic Huevos Rancheros using tofu as the protein base. This dish features a flavorful tofu and vegetable mixture served on warm corn tortillas, topped with creamy avocado and fresh cilantro.

Ingredients:

• 1 block firm tofu, drained and pressed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 jalapeo, minced optional
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 cup canned diced tomatoes
• Salt and pepper to taste
• 4 small corn tortillas
• 1 cup cooked black beans
• 1 avocado, sliced
• Fresh cilantro, chopped for garnish
• Lime wedges for serving

Instructions:

Cut the pressed tofu into small cubes

Heat olive oil in a skillet over medium heat

Add diced onion, garlic, bell pepper, and jalapeo

Saut until softened, about 5 minutes

Add cubed tofu to the skillet along with ground cumin, chili powder, smoked paprika, salt, and pepper

Cook for 2-3 minutes, stirring occasionally

Pour in canned diced tomatoes and cooked black beans

Stir well to combine

Simmer for another 5 minutes, or until heated through

While the tofu mixture is simmering, heat the corn tortillas in a separate skillet until warm and slightly crispy

To serve, place a warm tortilla on a plate and spoon tofu mixture over the tortilla

Top with sliced avocado and chopped cilantro

Serve with lime wedges on the side