Tofu Rancheros Food

TOFU RANCHEROS

Steps:

• Cut the tofu into 6 slabs crosswise. Blot well between paper towels or clean tea towels, then cut into small dice.
• Combine the tofu and cornmeal in a plastic food storage bag. Shake gently until the tofu is evenly coated.
• Heat 1 1/2 tablespoons of the oil in a wide nonstick skillet. Add the tofu and sauté over medium-high heat, stirring frequently, until golden on most sides, 8 to 10 minutes. Sprinkle lightly with salt. Transfer to a container and cover to keep warm.
• Heat the remaining tablespoon of oil in the same skillet. Add the onion and sauté over medium heat until translucent. Add the bell pepper and chile, if using, and continue to sauté until the onion and peppers are lightly browned.
• Stir the salsa and tomatoes into the skillet and cook just until heated through, a minute or two longer.
• To assemble, place 2 tortillas on each serving plate. Divide the salsa and onion mixture among the tortillas, then sprinkle evenly with the tofu. Sprinkle cheese over the tops, if desired, and serve at once.
• This is delicious with an easy potato dish such as Sautéed Paprika Potatoes (page 207) or Fingerling Fries (page 194). Add a simple salad of mixed greens, tomatoes, and olives.
• A colorful black bean salad is also a wonderful companion dish. Choose either Black Beans with Tomatoes, Olives, Yellow Peppers, and Croutons (page 185) or Black Bean, Mango, and Avocado Salad (page 186).
• Taco salad is a fun side dish for this meal. Mix up a bowl of dark green lettuce, diced tomatoes, bell pepper strips, olives, red or black beans, and crushed tortilla chips. Dress it any way you like.
• Calories: 569
• Total Fat: 33g
• Protein: 26g
• Carbohydrates: 50g
• Fiber: 13g
• Sodium: 1260mg

PINTO BEANS RANCHEROS

Steps:

• Cook beans until tender, but not completely soft (30-40 minutes).
• Meanwhile, in 12-inch skillet, cook the bacon over moderate heat until crishp and browned. Spoon off and discard all but 1 tablespoon fat.
• Add onion, red and green pepper and garlic.
• Cook for 1 minute, stirring.
• Reduce heat to low, cover and cook for 10 minutes, stirring occasionally, until vegetables are soft.
• Dran beans and stir into skillet with cumin, thyme, broth and bay leaf.
• Simmer uncovered over medium heat until most of the liquid has evaporated and beans are soft, 10-15 minutes.
• Remove bay leaf and season with salt and pepper to taste.

TOFU RANCHEROS

Steps:

• Heat oil in skillet over med heat. Add onion/hing, chili powder, cumin, and oregano. Saute 5 minute Stir in tomato sauce, tofu, and lime juice. Simmer 10 minute Spread beans on warmed tortillas and top with tofu mixture. Garnish with avocado, cilantro, and tomatoes.

TOFU RANCHERO

Steps:

• Heat a saute pan until good and hot, coat with oil, and saute the tofu and vegetables until al dente, about 6 to 8 minutes. Add the salsa and cook the mixture until it is hot.
• Serve the tofu ranchero over a corn tortilla and top it with shredded cheese. Enjoy! You may want to warm the tortilla in a hot skillet for about 10 seconds on each side, or keep tortillas warm in an oven on low heat, wrapped in a damp towel, to keep from drying out.