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1
To make the ranchero sauce: Heat the oil in a medium-size pot over medium heat.
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2
Add the garlic and onion and saute until translucent and fragrant, 3 to 5 minutes.
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3
Add the tomatoes, beans, jalapenos, chipotle, and adobo.
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4
Stir to mix.
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5
Cover, and simmer for 15 minutes.
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6
Remove from the heat and using an immersion blender, pulse the mixture several times until pasty, but still chunky-like really chunky refried beans.
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7
Season with salt and pepper.
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8
Set aside, but keep warm.
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9
To make the tofuevos: Crumble the tofu and combine with the nutritional yeast, garlic powder, onion powder, salt, turmeric, and pepper in a bowl.
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10
Use your hands to make sure everything gets mashed together.
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11
Heat the oil in a pan over medium-high heat.
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12
Add the tofu mixture and panfry until heated through and just beginning to brown.
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13
Transfer back to the bowl and keep warm while you heat the tortillas.
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14
Using the same pan, melt 1 teaspoon of butter over medium heat.
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15
Lightly panfry a tortilla on both sides until warm and soft.
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16
Transfer to a plate and cover lightly with a kitchen towel to keep warm.
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17
Repeat with the remaining 3 tortillas.
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18
On each plate, divide the Tofuevos evenly on top of each tortilla, then pour the ranchero sauce on top of the tofuevos.
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19
Top with the sour cream, avocado, and scallion, and serve.
