Huevos Rancheros

About the Recipe

Ingredients

Makes 4 Servings

extra firm tofu (8 oz (227 g))
Yukon Gold potato, cubed (1)
Iodized salt (1/4 tsp (1.2 mL))
ground turmeric (2 tsp (10 mL))
chili powder (1/2 tsp (2.5 mL))
salsa (1/2 c (130 mL))
corn tortillas or pieces of toast (4)
chopped fresh cilantro (3 tbsp (35 mL))
Roma tomato, diced (1)

Directions

1. Crumble the tofu in a mixing bowl.

   
   
   

2. Cube and cook the potato by steaming it for about 5 minutes.

   
   
   

3. While steaming, heat a skillet over medium heat. Add tofu and salt and cook for about 3 to 4 minutes, stirring gently and slowly.

   
   
   

4. Add the turmeric, chili powder, and potato, cooking for 1 minute more.

   
   
   

5. Add the salsa.

   
   
   

6. Place equal portions of the scrambled tofu on each tortilla (can use flour tortillas or toast), then top with fresh cilantro and tomato.

   Leftovers: Heat the scrambled tofu over medium heat for about 3 minutes, adding the salsa after about 1 minute. Cook for another 2 minutes and then complete with the other ingredients.

   
   
   

Nutrition Facts