• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Global Recipes

    Tofu Rancheros

    Published: Dec 3, 2018 · Updated: Apr 6, 2022 · This post may contain affiliate links.

    A veganized version of huevos (eggs) rancheros, this dish of tofu prepared with Southwestern flavors and nestled on corn tortillas, makes a nice brunch or light dinner dish. Serve with a simple potato or bean dish (shown here with Beer-Stewed Pinto Beans) and a platter of sliced avocado and oranges for a complete meal. 

    Serves: 4

    • 14- to 16-ounce tub firm or extra-firm tofu
    • 3 tablespoons fine cornmeal
    • 2 ½ tablespoons olive oil
    • Salt
    • 1 medium onion, quartered and thinly sliced
    • 1 medium green bell pepper, cut into short, narrow strips
    • 1 small fresh chili pepper, seeds removed, minced, optional
    • 16-ounce jar prepared salsa, any favorite variety
    • 2 medium tomatoes, diced
    • 1 to 2 small fresh hot chile peppers (such as jalapeño)
      or one 4-ounce jar diced mild chiles
    • 2 teaspoons ground cumin
    • 8 good-quality corn tortillas, at room temperature or warmed
    • 1 ½ cups grated vegan cheddar or nacho cheese, optional
    • 1 medium ripe avocado, peeled and sliced

    Cut the tofu into 6 slabs crosswise. Blot well on paper towels or clean tea towels, then cut into small dice.

    Combine the tofu with the cornmeal in a plastic food storage bag. Shake gently until the tofu is evenly coated.

    Heat 1 ½ tablespoons of the oil in a wide skillet. Add the tofu and sauté over medium-high heat, stirring frequently, until golden on most sides, about 8 to 10 minutes. Sprinkle lightly with salt. Remove from the skillet to a container and cover.

    Tofu Rancheros recipe

    Heat the remaining oil in the skillet. Add the onion and sauté over medium heat until translucent. Add the bell pepper and continue to sauté until both are golden.

    Stir the salsa, tomatoes, and chile peppers into the skillet and cook just until heated, just a minute or two longer.

    To assemble, place 2 tortillas on each serving plate. Divide the salsa and onion mixture over their surfaces, then sprinkle evenly with the tofu dice. Sprinkle a little vegan grated cheese over the tofu if desired, then serve at once.

    Vegan Tofu Rancheros

    • Explore more of VegKitchen’s easy, festive vegan brunch recipes and menus.
    • Here are more easy tofu recipes.
    • Find lots more tortilla recipes in A Southwestern Supper. 

    More recipes you may enjoy

    • Sticky Sesame Cauliflower
    • Black Bean and Zucchini Tortilla Casserole
    • Chickpea Zucchini Farinata with Cabernet-Red Onion Jam
    • Hoisin-Glazed Bok Choy with Tofu and Soba Noodles

    Reader Interactions

    Comments

    1. April says

      March 27, 2011 at 8:17 am

      YUM-O!!

    2. Raquel says

      May 10, 2014 at 10:28 pm

      Looks yummy!

    3. Bella Marin says

      December 08, 2018 at 3:07 pm

      My mother in law is from mexico and approves of this recipe!

    4. Nina Javez says

      December 08, 2018 at 3:07 pm

      Great recipe! Thanks for sharing

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • Vegan Walnut Taco Meat
    • Fudgy Avocado Brownies (Vegan!)
    • 25+ Vegan Valentine’s Day Desserts
    • 11 Best Vegan “Cheese” Recipes
    • Vegan Christmas Cookies
    • Vegan Jalapeno Poppers

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media