Tofuevos Rancheros Recipe

Name: Tofuevos Rancheros
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons (30 g) vegetable oil; 4 cloves garlic, minced; 1 medium-size yellow onion, diced; 1 can (15 ounces, or 425 g) diced tomatoes, with juice; 1 can (15 ounces, or 425 g) black beans, rinsed and drained; 4 to 6 slices jarred jalapenos, or to taste, diced; 1 chipotle pepper in adobo, or to taste, diced; 1 tablespoon (15 g) adobo sauce from can, or to taste; Salt and pepper, to taste; 20 ounces (560 g) super-firm tofu, drained and pressed; 1/4 cup (30 g) nutritional yeast; 1 tablespoon (8 g) garlic powder; 1 tablespoon (8 g) onion powder; 1 teaspoon black salt; 1/2 teaspoon turmeric; 1/4 teaspoon black pepper; 2 tablespoons (30 g) vegetable oil; 4 teaspoons (4.5 g) nondairy butter; 4 corn or flour tortillas; Nondairy sour cream, store-bought or homemade (see Notes); avocado, pitted and sliced; and chopped scallion, for serving

Servings: persons

2 tablespoons (30 g) vegetable oil
4 cloves garlic, minced
1 medium-size yellow onion, diced
1 can (15 ounces, or 425 g) diced tomatoes, with juice
1 can (15 ounces, or 425 g) black beans, rinsed and drained
4 to 6 slices jarred jalapenos, or to taste, diced
1 chipotle pepper in adobo, or to taste, diced
1 tablespoon (15 g) adobo sauce from can, or to taste
Salt and pepper, to taste
20 ounces (560 g) super-firm tofu, drained and pressed
1/4 cup (30 g) nutritional yeast
1 tablespoon (8 g) garlic powder
1 tablespoon (8 g) onion powder
1 teaspoon black salt
1/2 teaspoon turmeric
1/4 teaspoon black pepper
2 tablespoons (30 g) vegetable oil
4 teaspoons (4.5 g) nondairy butter
4 corn or flour tortillas
Nondairy sour cream, store-bought or homemade (see Notes); avocado, pitted and sliced; and chopped scallion, for serving

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

714

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons (30 g) vegetable oil, 4 cloves garlic, minced, 1 medium-size yellow onion, diced, 1 can (15 ounces, or 425 g) diced tomatoes, with juice, and more.

Yes, Tofuevos Rancheros falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tofuevos Rancheros

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions