Friday, February 20, 2009


Tofu ranchero (recipe in the comments)
Corn tortillas and guacamole mixed with salsa

Hot tea
Here's another dish I truly CANNOT believe we haven't blogged. This seems like such a standby tofu recipe for us. This is another one of our no-fail tofu preparations. It has a Mexican-style sauce and you load it all into corn tortillas with some guacamole. We bought the melon for last night, but forgot to cut it up. We obviously had enough food! Anyway, this is a pretty easy meal with incredibly tasty results - a good choice for grocery list night :) That said, our typical version was pretty radically changed tonight as we somehow lost a can of black beans (essential to the posted recipe). For tonight we omitted the black beans entirely and heated some refried beans we had and used those as a base layer in the tortillas. Taste-wise this was just as good, but the tortillas fell apart more, so, overall, I would stick to the standard (posted) recipe. Also, don't omit the guacamole - it really makes the dish.

Prep Notes
Difficulty: Easy
Chopping: Mushrooms, squash, melon
Time: 35 minutes
Make ahead: Go ahead and make it early and re-heat as you warm the tortillas.

J: "Tofu is for all nations."
M: "A very well rounded dish."

1 comment:

J said...

Tofu Ranchero – M & J (inspired by Ann Arbor Daily News)
Serves 3

14 oz extra firm tofu, drained and patted dry
2 t olive oil
2 cups frozen chopped spinach (IQF, not blocks)
1 can black beans, drained and rinsed
½ cup quartered white mushrooms
1 yellow squash, large dice
1 cup frozen corn kernels
1 ½ cups red salsa (TJs salsa authentica is our favorite)
8 corn tortillas (warmed)

Drain and rinse tofu, pat dry. Slice into eight ½” slabs (cut crosswise). Crumble each slab into uneven crumbles.

Heat oil in a large skillet over high heat. Place tofu in hot oil in a single layer. Cook, without stirring, until browned on the bottom (about 5 minutes). Turn and brown opposite side, then gently toss until all sides are browned (5-7 additional minutes).

Add spinach, beans, mushrooms, squash, and corn. Sauté, covered, until vegetables are tender (especially squash). Stir in salsa and cook, uncovered, stirring often until heated through. Serve in corn tortillas.