“Huevos” Rancheros

"Huevos" Rancheros

I like eggs more than I like most people. They are one of the most versatile and delicious foods inĀ  my daily diet. I can eat them morning, noon and night and never tire of them. Having said that, this is a classic Mexican egg breakfast…without the eggs. The recipe actually came from my father, who is not the slightest bit Latino (the closest he came was marrying my Mexican mother)."Huevos" Rancheros

For the past ten years, my dad has been vegetarian, and over the last several years, became lacto vegetarian (meaning he consumes dairy products, but no eggs). Substituting firm tofu in place of the eggs allowed him to continue making this recipe while staying true to his diet."Huevos" Rancheros

Once you taste the ranchero sauce you will understand why someone would find another medium for it because, well, it’s incredible. The aroma it creates in your kitchen is one that you will never want to stop smelling. The ingredients are staples to most cooking enthusiasts fridge: tomatoes, an onion, garlic and jalapenos. No really, that’s it.

The trick when making the sauce is to let hang out and do its thang until it’s kind of orange-ish. Once the hue changes, everything looks saucy and you just can’t stand it anymore, then ladle a couple huge spoonfuls on your tofu “huevos”, slice up some avocado and go to town!

We are pairing this dish with Disclosure’s hot new track Apollo

"Huevos" Rancheros

RANCHERO SAUCE:

  • 1.5 lbs (3c.) chopped tomatoes
  • 1/2 medium onion, chopped
  • 1-3 garlic cloves, minced
  • 1-2 jalapenos (depending on how hard you want to bring the heat)
  • 1tsp. oil + 3tsp. Earth Balance natural shortening

In a medium skillet, heat oil and melt shortening on medium heat. Add onions and saute until slightly translucent. Add garlic and jalapenos, saute for 2 minutes. Add tomatoes. Stir occasionally, lettingĀ  the sauce cook until it turns orange.

TOFU “HUEVOS”:

  • 1 pkg. extra firm tofu (any brand will do– I used Whole Foods Organic Extra Firm Tofu)
  • 1 tsp. Earth Balance natural shortening

Drain excess water from tofu according to package directions. Once most of the moisture has been extracted, using a long blade, stand up the block of tofu on the shortest side and slice block of tofu in half. Then slice each of those halves in half. You will end up with 4 wide slices of tofu.

Heat oil on medium heat. Add tofu when pan is hot and cook until each side is nicely browned. Place the browned slices on a plate and ladle as much of the ranchero sauce as you want on those bad boys!

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