No Huevos Rancheros
(3 Tortillas)
Calories 394 (28% from fat)
Fat 12 gram
Saturated Fat 1.2 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 547 mg.
Carb. 55 gram
Fiber 10 gram
Sugar 6 gram
Sugar Alcohol 0 gram
Protein 18 gram
(1 Tortilla)
Calories 131 (28% from fat)
Fat 4 gram
Saturated Fat 0.4 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 182 mg.
Carb. 18 gram
Fiber 3.3 gram
Sugar 2 gram
Sugar Alcohol 0 gram
Protein 6 gram
Ingredients
Ranchero Sauce
1/4 cup onion, diced
1 garlic clove (1 tsp.), minced
1/4 cup fresh cilantro, coarsely chopped (Plus more for garnish.)
1 jalapeno, seeded & chopped
1 Tbsp. agave sweetener
2 tsp. lime juice
sea salt to taste
1 can (15 oz.) crushed fire roasted tomatoes
Tofu Scramble
1 tsp. olive oil
3/4 cup onion, diced
1 can (15 oz.) reduced sodium black beans, rinsed and drained
(We used Bush's Best Reduced Sodim Black Beans.)
1 package (14 oz.) extra-firm tofu, drained, patted dry and lightly crumbled
6.5 oz. veggie ground beef
(We used Gardein beefless ground.)
1 Tbsp. nutritional yeast
sea salt to taste
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. taco seasoning
1/4 tsp. ground turmeric
6 cups baby spinach
1/2 tsp. black pepper, freshly ground
Lime Sour Cream
1 cup (8 oz.) silken tofu
2 Tbsp. lime juice
1/2 tsp. salt
24 corn tortillas (about 5 1/4 inches across)
2 avocados, sliced
1/2 cup cilantro, chopped
The original version of this recipe came from a website called The Game Changers. It's delicious with no eggs required.
Ranchero Sauce
1. Take all ranchero sauce ingredients, 1/4 cup onion through 1 can crushed fire roasted tomatoes and put them in a blender or food processor. Process until smooth, approximately 1 minute.
2. Transfer into a small sauce pan and warm over medium-low heat. Simmer until ready to serve.
Tofu Scramble
1. Heat a large non-stick pan over medium-high heat. Once it's hot, add the olive oil, spread it evenly, then add the onion and saute for 5-7 minutes until soft.
2. Stir in the beans, tofu and veggie ground beef. Cook for 7-10 minutes, stirring occasionally until heated through and veggie ground beef starts to brown.
3. Stir in the spices, nutritional yeast, sea salt, onion powder, garlic powder, taco seasoning and turmeric. Cook for 1 more minute. (Add water, 1 tablespoon at a time, if the tofu becomes dry.)
4. Reduce heat to medium-low, stir in spinach until it's wilted. Spinkle pepper over the top and stir it in.
Lime Sour Cream
1. In a blender or food processor, combine the tofu, lime and salt. Blend or process until smooth.
Build the Tortillas
1. Heat a non-stick pan over medium-high heat. Cook the tortillas for 20-30 seconds on each side. Use a tongs or spatula to flip.
2. Assemble the tortillas by placing 3 tortillas on a plate.
3. Put 1/4 cup of the scramble on each tortilla.
4. Then spread 4 teaspoons of ranchero sauce on each tortilla.
5. Drizzle 2 teaspoons of lime sour cream on each tortilla.
6. Garnish with a couple avocado slices and cilantro over the top.
Yield: 8 Servings of 3 Tortillas Each
You can freeze the tofu servings for easy re-heating later. Reheat them for 3-4 minutes in a microwave on high.
Refrigerate the ranchero sauce and lime sour cream. They should last about 4 days in the refrigerator.
