This is a popular Mexican breakfast dish of corn tortillas, poached eggs, and ranchero sauce. In this version, tofu is simmered in the spicy ranchero sauce before being added to the lightly fried tortillas. The avocado provides the creamy texture and ties together the Latin American flavors.
Ingredients
Beans
- 2 cups cooked black beans
- 1 garlic clove, crushed
- ½ cup water
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon sea salt
Tofu
- 1 tablespoon olive oil
- 8 (3-inch) corn tortillas or 4 (5-inch) corn tortillas, cut in half
- 1 (10 ounce) package super-firm tofu, patted dry and cut into ¼-inch slices
- Sea salt and black pepper
Ranchero Sauce
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, finely minced
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 (28-ounce) can whole tomatoes, drained (10 peeled Roma tomatoes)
- 1 to 2 serrano chiles, coarsely chopped
- ¾ cup lightly-packed cilantro
- Sea salt and black pepper
- 1 ripe Hass avocado, pitted, peeled, and cut into ½- inch slices, for garnish
- Cilantro leaves, lime slices, for garnish
- Serrano chile slices (optional), for garnish
- 2 tablespoons crumbled vegan nut cheese (optional), for garnish
How to Make It
-
Beans
- Combine the beans, garlic, water, cumin, oregano, and salt in a medium saucepan over medium heat. Bring to boil, reduce to medium-low and simmer until needed. Mash the beans, if desired, before serving. Tofu
- Heat the oil in a large skillet over medium heat until it shimmers. Add the tortillas and cook until soft and pliable, about 30 seconds per side. Transfer the tortillas to a folded kitchen towel or tortilla warmer lined with a paper towel, cover and keep warm. Add 1 teaspoon oil to the skillet, if needed. Add the tofu and cook until golden, about 4 minutes per side. Season with salt and pepper. Remove and set aside. Sauce
- Heat the oil in the large skillet over medium heat. Add the onion and garlic, cover and cook until caramelized, 8 to 10 minutes, stirring occasionally. Season with cumin, oregano, and salt. Add the tomatoes and serrano to a food processor and process. Add the cilantro and pulse to mince. Transfer the tomato mixture to the skillet. Add the tofu slices and cook, uncovered, until the sauce thickens, 6 to 8 minutes, stirring occasionally. Adjust seasoning with salt and pepper. Assembly
- Place a tortilla on the bottom of a shallow bowl, top with beans and ranchero sauce and another tortilla. Add 2 to 3 slices of tofu and more ranchero sauce. Garnish with slices of avocado, cilantro, lime, serrano, and cheese, if using.
