| Prep: 20 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 420 | 20g | 3g | 48g |
| sugars | fibre | protein | salt |
| 6g | 11g | 16g | 1.4g |
Why I Love Mexican Vegan Tofu Rancheros with Refried Beans
My love affair with the Vegan Tofu Rancheros with Refried Beans recipe begins from its ability to effortlessly merge my various passion points; a touch of international flair, my affinity for fresh ingredients, and most importantly, my journey into the world of vegan cuisine.
The Global Influence
Though generations of O’Sullivans have dwelt in Boston, and our culinary traditions lean towards New England seafood and Irish comfort food, I’ve always been drawn to explore diverse international flavors. Growing up, my spice-filled kitchen turned into a gastronomical passport, often landing in Mexico. This Vegan Tofu Rancheros with Refried Beans dish, in particular, pays tribute to those vibrant Mexican flavors I fell in love with.
Inspiration Behind The Dish
The roots of this dish trace back to my admiration for Chef Rick Bayless, a renowned chef renowned for his Mexican cuisine expertise. Although there isn’t a specific dish of his that inspired this recipe, his dedication to honoring traditional Mexican flavors in a contemporary culinary scenario has always fascinated me and influenced my approach towards this dish.
This Vegan Tofu Rancheros with Refried Beans recipe borrows significantly from the traditional ‘Huevos Rancheros,’ a classic Mexican breakfast where eggs are served in the half-shell of a ranch-style sauce on a tortilla. Our vegan twist serves a sautéed tofu mixture on vegan tortillas, bringing to the table the same heartiness without the eggs.
Complementary Dishes
While the Vegan Tofu Rancheros with Refried Beans could be a prime standalone star, incorporating a few complementary dishes could elevate your dining experience. A Mango salsa with its sweet, fresh, tangy notes or a chunky guacamole can add another layer of complexity to your meal. For a soothing finish, you can also whip up a classic cinnamon baked apple dessert.
This recipe’s beauty lies in its flexibility – catering not only to vegan cuisine lovers but to anyone with an appetite for a hearty meal packed with flavor. A convenient weekday breakfast, a leisurely weekend brunch, or even a comforting dinner – Vegan Tofu Rancheros with Refried Beans artfully fits the bill.
What You’ll Need
- 14 ounces firm tofu
- 2 tablespoons extra virgin olive oil
- 1 cup diced red bell pepper
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 jalapeno pepper, seeds removed and diced
- 1 can (14 ounces) diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 cans (15 ounces each) vegan refried beans
- 6 vegan tortillas
- 1 avocado, peeled and sliced
- 1/4 cup fresh cilantro leaves, chopped
- Lime wedges, to serve
Method
Step One
Press the tofu to remove extra moisture. To do this, wrap the tofu in a clean kitchen towel and place it between two plates. Put a weight on top and set aside for 15-20 minutes. Once the tofu has been pressed, crumble it and set aside.
Step Two
Heat the extra virgin olive oil in a large skillet over medium heat. Once the oil is shimmering, add the diced red bell pepper, diced onion, minced garlic, and diced jalapeno pepper. Sauté for about 5-7 minutes, or until the vegetables are soft and slightly caramelized.
Step Three
Add the crumbled tofu to the skillet with the sautéed vegetables. Then pour in the can of diced tomatoes, chili powder, ground cumin, salt, and pepper to the skillet. Give everything a good stir to distribute the spices. Cook for another 7-10 minutes until the tofu is heated through and has absorbed the flavors of the spices and vegetables.
Step Four
While the tofu mixture is cooking, warm the vegan refried beans in a separate pot over medium heat. Stir occasionally to prevent sticking.
Step Five
Heat the vegan tortillas in a dry skillet over medium heat, about 30 seconds per side, until pliable and warm.
Step Six
To serve, spread a generous scoop of refried beans onto each tortilla, top with a generous scoop of the tofu rancheros. Then top with sliced avocado, fresh cilantro, and a squeeze of lime. Serve immediately while warm.
