Recipe: Tofu Rancheros


This recipe deals with two issues at one go. It’s a huevas rancheros recipe for those who don’t want to eat eggs (I’m looking at you, Sharon) and it uses a carton of silken tofu that’s been sitting in my pantry since I bought it over a year ago.

This recipe works beyond the expectations I had when I thought it up. If you get organised, marinade the tofu over night, it will definitely increase the flavour.

Tofu Rancheros photo DSCN0880_zps777aadb7.jpg

100g silken tofu, sliced
juice of 1 lime
1/2 red onion, finely chopped
1 clove garlic, finely chopped
1/2 red pepper, chopped
1/3 red chilli, finely chopped
1 small tin chopped tomatoes
pinch oregano
1/2 tsp balsamic vinegar
1 spring onion, chopped.
1 tbsp coriander, chopped

Marinade the tofu in the lime juice for at least half an hour (or overnight for best results!).
Soften the onion, garlic, pepper and chilli in a little oil in a small frying pan for about five minutes.
Add the tomatoes, oregano and balsamic vinegar and stir until thoroughly mixed.
Season with salt and pepper.
Make two dents in the mixture and place a slice of tofu in each one.
Simmer for five minutes until the sauce has reduced past the watery stage and the tofu is heated through.
Sprinkle with the spring onion, coriander and serve.

Traditionally they should be served on a warmed flour or corn tortilla, but they taste just as good on a couple of slices of toast.

Serves 2

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