cromoforo (apoisonpen) wrote in vegancooking,
cromoforo
apoisonpen
vegancooking

Tofu Huevos Rancheros

Here's a HEARTY Mexican Breakfast!



Ranchero Sauce:
1. Boil fresh green jalapenos 15-20 mins.
(2-mild, 3-medium, 4-hot)
2. Rinse in cold water, remove stems.
(I also remove most of the seeds.)
3. In a blender, combine jalapenos, 1 can
whole tomatoes, small handful of cilantro,
salt, garlic powder, onion powder, 1/4 cup water.
4. Blend for a few seconds at a time until
liquified, but still a little chunky.
(For salsa, make it a little chunkier.)

I used Tofu Scrambler from Fantastic & sauteed
it with chopped onions, mushrooms, bell peppers.

Soften corn tortillas by frying in med/hot oil a
few seconds on each side. Place on a paper towel
to remove excess oil.

Place tortillas on a plate, add the scrambler,
top with ranchero sauce & olives. (Reheat if needed.)

Serving Suggestions:
Soy Sausage
Hashbrowns
Avocado
-or-
Refried Beans
Fried Cubed Potatoes (sprinkle w/S&P, garlic powder,
onion powder, red chile powder before frying.)
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