Tofu Rancheros

This doesn’t come under the heading of diet food. This is a gratuitous weekend morning celebration of life/family/friends. It does take a bit of forethought, if you’re going to make your own Refried Beans and  Ranchero Sauce (highly recommended), but if you double or triple up recipes when you’re making them (and keep them in the freezer), it comes together quickly!

I find that frying the tofu is most easily accomplished when the surface of the tofu is dry, the frying pan is hot (not warm), and the fat used for frying is margarine (I use Earth Balance). For some reason, canola (rapeseed) oil just isn’t up to the job.

Tofu Rancheros

Tofu Rancheros with refried black beans.

1 recipe Rancheros Sauce (~2 cups)
14-16 oz packet of firm tofu
2 cups refried beans
1 tbsp margarine
4 small GF tortillas
1 tbsp nutritional yeast
2 tbsp Braggs Aminos
1/8 tsp ground black pepper
Chopped fresh cilantro/leaf coriander for decoration

Drain the tofu, cut it into 1/4” cubes, and wrap in a layer of kitchen paper and then a layer of cloth kitchen towel. Spread the pieces out so they all touch the towel, and leave for at least 1/2 hour so the surfaces can dry.

Warm the Rancheros sauce and refried beans in separate saucepans, and warm the tortillas over the Rancheros sauce, in the microwave, or in a warm, dry frying pan.

In a small bowl, mix together the nutritional yeast, Braggs, and pepper.

fried tofuIn a large frying pan, heat 1/2 the fat over a high heat, and then add 1/2 of the tofu. Keep the tofu moving until it is browned all over (~10 mins), then tip it into the seasonings.

Repeat the process with the other 1/2 of the margarine and tofu.

Lay one tortilla on each plate.

Smooth out 1/4 of the refried beans on top of each tortilla; top this with ranchero sauce and 1/4 of the tofu.

Serve immediately, decorated with the fresh cilantro (leaf coriander).

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