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Tofu Rancheros


PREP TIME: 10 minutes

ACTIVE TIME: 20 minutes

scrambled tofu

1 teaspoon olive oil

½ medium yellow onion, diced

One 14-ounce block extra firm tofu

2 tablespoons vegetable broth, plus more if needed

1 teaspoon black salt (kala namak; or regular salt)

1 teaspoon ground cumin

½ teaspoon paprika

¼ teaspoon ground turmeric

3 tablespoons nutritional yeast, optional

1 tablespoon lemon juice

Black pepper to taste


8 to 10 corn tortillas (2 per person)


Chopped fresh cilantro

Sliced avocado, optional

Shredded cabbage or lettuce, optional

Sliced radishes, optional

Chopped green onions, optional

Lime wedges


1. To make the scrambled tofu: Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes. Crumble the tofu into the pan. Cook, stirring gently, until the tofu is no longer releasing any water and is starting to brown on the edges, about 10 minutes. Meanwhile, combine broth, black salt, cumin, paprika, and turmeric in a small cup.

2. Once the tofu has stopped releasing water, add the broth mixture. Cook for about 5 minutes more, until the liquid is absorbed. If it begins to stick, add another tablespoon of broth to deglaze the pan and reduce the heat. Add the nutritional yeast (if using) and lemon juice and cook for about 1 minute more. Remove from the heat and cover the pan to keep warm.

3. To make the rancheros: Heat a small pan over medium heat. Place a tortilla in the pan and cook for about 1 minute, flip it, and cook for about 30 seconds more. Transfer to a plate and cover with aluminium foil. Repeat with the remaining tortillas.

4. Spread some fried beans over each tortilla. Top with tofu scramble, a little salsa, and cilantro. If desired, you can also top with avocado slices, shredded cabbage, radish slices, and/or green onions. Serve immediately with a lime wedge. Any leftover scramble can be kept in an airtight container in the fridge for 3 to 4 days.

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