- 4 (6-inch) corn tortillas
- Cooking spray
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 3 minced garlic cloves
- 1/4 cup canned chopped green chiles
- 2 teaspoons New Mexico chile powder*
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon hot sauce (such as the Wizard)
- 1 (14.5-ounce) undrained can diced tomatoes
- 8 ounces silken tofu
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/4 teaspoon ground turmeric (for color)
- New Mexican Red Chile Sauce or Green Chile Sauce
- 1/4 cup shredded vegan Monterey Jack (such as Vegan Gourmet)
- 2 teaspoons chopped fresh cilantro
2. Meanwhile, heat a large skillet coated with cooking spray over medium-high heat. Add the onion, green bell pepper, and garlic; saute for 3 minutes. Add the green chiles, New Mexico chile powder, cumin, oregano, hot sauce, and canned tomatoes; bring to a boil, then cook for 3 minutes, until thick.
3. While the tomato mixture cooks, combine the tofu, cornstarch, water, and turmeric in a food processor and process until smooth. Heat a skillet coated with cooking spray over medium heat. Add the tofu mixture in 4 portions, to make the equivalent of 4 eggs; cook for about 6 minutes, agitating occasionally with a spatula, until yellow in color and mostly set.
4. Place 1 tortilla on each of 4 plates. Top each tortilla with 1/2 cup tomato mixture and 1 tofu egg. Spoon 1 tablespoon sauce over each tortilla according to taste - red, green, or Christmas style. Sprinkle each tortilla with 1 tablespoon Monterey Jack and 1/2 teaspoon cilantro.
*For the full run down on New Mexico chile powder, see my post for New Mexican Red Chile Sauce.
4 servings (1 topped tortilla), Calories 222
The topping was so jam-packed with flavor I hardly know where to begin. Great spice from the sauce (my preference was for the green), creamy Monterey Jack, rich dense tomato flavor, and the light fluffiness of my tofu eggs. The only reason this didn't verge into "5" territory is that I didn't like the contrast of the crisp corn tortilla. My preference would be to prepare these on soft flour tortillas, even though that's not how huevos rancheros are traditionally prepared.