Tofu Rancheros

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* Exported from MasterCook *

 

Tofu Rancheros

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 16

Serving Size : 4 Preparation Time :0:00

Categories : Breakfast Sauces And Marinades

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***OMELETS***

21 ounces reduced-fat extra-firm silken tofu -- (2 pkg of

10.5 oz.)

OR 1 lb. reduced-fat firm regular tofu

1 cup reduced-fat soymilk

1/2 teaspoon turmeric -- (optional)

1/4 cup nutritional yeast flakes

1 green onion -- chopped

1/4 teaspoon salt

***RANCHERO SAUCE***

1 medium onion -- chopped

14 ounces canned diced tomatoes -- drained

1/2 cup juice from the canned tomatoes

2 tablespoons pickled jalapenos -- chopped

2 cloves garlic -- minced

1/2 teaspoon salt

4 corn tortillas -- heated

 

Serves 4

 

Serve these spicy, Mexican style tofu " omelets " with Texas Caviar,

Vegetarian " Chorizo " and Tofu Sour Cream, for a colorful and delicious main

course. (See separate recipes.)

 

To make the " omelets, " preheat the oven to 400F. Have ready two 9 " lightly

oiled or non-stick, metal pie pans. Blend the omelet ingredients together

in a blender or food processor until very smooth. Divide the mixture

evenly between the two prepared pans, and smooth the tops. Bake for 35

minutes.

 

Prepare the Ranchero Sauce as the omelets are baking. Steam-fry all the

sauce ingredients together in a lightly oiled skillet until the onions are

soft. Remove half of the sauce, and purée it in a blender or food

processor. Pour the puréed mixture back into the skillet with the rest of

the sauce, and keep warm until ready to serve.

 

To assemble the Tofu Rancheros, heat the tortillas by " dry-frying " them on

a very hot, ungreased skillet (preferably cast iron) for a few seconds on

each side, just until hot and slightly crispy. Divide the baked " omelets "

in half, carefully loosen with a spatula and place one half (folded, if

necessary) on each heated tortilla. Top each serving with the Ranchero

Sauce, and serve with Tofu Sour Cream and Vegetarian " Chorizo. "

 

Per serving: Calories: 201, Protein: 18 gm, Fat: 3 gm, Carbohydrates; 26 gm.

 

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