Huevos Rancheros with Tofu Scramble (Egg-Free)

Ingredients

• 1 lb Extra-Firm Tofu
• 2 tbsp Nutritional Yeast
• 0.5 tsp Turmeric
• 0.25 tsp Black Salt (Kala Namak)
• 0.5 Onion
• 0.5 Bell Pepper
• 2 cloves Garlic
• 2 cups Ranchero Sauce
• 8 Corn Tortillas
• 1 Avocado
• 0.25 cup Cilantro

Instructions

1. 1Place the 1 lb Extra-Firm Tofu on a clean surface and press firmly to remove as much excess water as possible. Once pressed, crumble the tofu into small, irregular pieces into a medium bowl.
2. 2Add the 2 tbsp Nutritional Yeast, 0.5 tsp Turmeric, and 0.25 tsp Black Salt (Kala Namak) to the crumbled tofu. Use your hands or a fork to mix these ingredients thoroughly into the tofu until evenly distributed.
3. 3Finely dice the 0.5 Onion and the 0.5 Bell Pepper into small, uniform pieces. Mince the 2 cloves Garlic until very fine.
4. 4Heat a large skillet over medium-high heat (around 375°F / 190°C). Add the diced onion, diced bell pepper, and minced garlic to the hot skillet. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
5. 5Add the prepared tofu mixture to the skillet with the softened vegetables. Cook for 8-10 minutes, stirring frequently, until the tofu is heated through and has developed some light brown color.
6. 6While the tofu mixture is cooking, warm the 8 Corn Tortillas. You can do this by placing them directly over a low gas flame for about 15-20 seconds per side until pliable, or by warming them in a dry skillet over medium heat for about 30 seconds per side until soft and warm.
7. 7To assemble, place two warmed tortillas on each of four plates. Spoon about 1/2 cup of the 2 cups Ranchero Sauce over each tortilla, followed by a generous portion of the tofu scramble mixture.
8. 8Thinly slice the 1 Avocado and arrange the slices on top of the tofu scramble. Sprinkle the chopped 0.25 cup Cilantro over the avocado and tofu scramble to finish.

Substitutions

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