Tofu Ranchero (Recipe #93)

I have probably already mentioned how much I love breakfast, so that does not come as a surprise. I was so happy when I made the recipe for tofu ranchero from the America’s Test Kitchen cookbook! This recipe creates a warm and hearty breakfast dish that keeps you full for hours!

Tofu ranchero is a tomato based dish with seasoned tofu on top. I started by roasting the drained tomatoes (with liquid reserved on the side), chilies, and onion in the oven on a baking dish. After that mixture was finished baking, I fried the tofu in a non-stick skillet until browned. I put the tomato mixture in the skillet and added tomato juice back into it. I used the reserved liquid from the tomatoes, lime juice, and brown sugar. I let that come to a simmer and then I added the tofu to the top. I kept the pan on medium for the dish to simmer together until the tofu was warmed through (about 5 minutes). While that was simmering, I heated corn tortillas. I placed one at a time in a skillet on medium heat, flipping occasionally, until heated.

I loved this dish and I will be making it again. I think the combination of tomatoes, spices, and tofu went really well together. I also enjoyed the scallions and the avocado to top off the dish. I love when there are garnishes and you get a little garnish in each bite!

Taste: 10/10

Level of difficulty: 1/5

Notes for next time: Great breakfast/brunch idea!