Tofu Rancheros


This is unlike any other ranchero I’ve had. This is one of those dishes that I simply have to order if it’s on a menu, so I’ve tried a fair share of them. This beats what I’ve been served in any restaurant.

I know you’re probably tired of hearing it, but I love the variations on techniques. This one differs from a  usual ‘scramble’ approach. The tofu is crumbled (big crumbles for me, please) and tossed with the Cajun spices before cooking. We didn’t feel it needed soy cheese or butter, so didn’t add those toward the end.  It comes together quickly, as does the sauce. Served with tortillas, scallions and avocado, as suggested, this is hearty and wonderful.

In the beginning of the book, there is a discussion of spice mixes and a few recipes. Make these. They last a long time and add so much flavor. It only takes a few minutes and is well worth the effort.

When we open a vegan bed and breakfast in Vermont, this one will be on the menu, with thanks to Horizons.