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Breakfasts Tofu Rancheros
From the Kitchen of vegiemama

Category: Breakfasts
Servings: 4
Preparation Time:

Recipe Ingredients

For a delicious brunch, serve these spicy, Mexican-style tofu “omelets’ with vegetarian sausages.

OMELETS:
2 10.5-oz pkgs. reduced-fat, extra-firm, silken tofu, or 1 lb reduced-fat, firm, regular tofu
1 cup reduced-fat soymilk
½ tsp. turmeric (optional)
¼ cup nutritional yeast flakes
1 green onion, chopped
¼ tsp. salt

RANCHERO SAUCE:
1 medium onion, chopped
1 14-oz can diced tomatoes, drained
½ cup juice from the canned tomatoes
2 Tbs. pickled jalapenos, chopped
2 cloves garlic, minced
½ tsp. salt

4 corn tortillas, heated
Dairy or non-dairy sour cream



Recipe Directions

Preheat the oven to 400 degrees. Have ready 2 9” lightly oiled or non-stick metal pie pans. Blend the omelet ingredients
together in a blender or food processor until very smooth. Divide the mixture evenly between the two prepared pans, and
smooth the tops. Bake for 35 minutes.

Prepare the Ranchero Sauce as the omelets are baking. Steam-fry all the sauce ingredients together in a lightly oiled skillet
until the onion are soft. Remove half of the sauce, and puree it in a blender or food processor. Pour the pureed mixture back
into the skillet with the rest of the sauce, and keep warm until ready to serve.

To assemble the Tofu Rancheros, heat the tortillas by “dry-frying” them on a very hot, ungreased skillet (preferably cast iron)
for a few seconds on each side, just until hot and slightly crispy. Divide the baked “omelets” in half, carefully loosen with a
spatula, and place one half (folded, if necessary) on each heated tortilla. Top each serving with the Ranchero Sauce and sour
cream. Serves 4.

PER SERVING: 201 calories; 18 gm protein; 3 gm fat; 26 gm carb.; 825 mg sodium; 7.6 gm fiber.


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