These are fluffier than eggs and taste just as good, if not better!
Tofu Rancheros


  • White or yellow corn tortillas, warmed on the stove with no oil

  • 1 1/2 tablespoons olive oil

  • 1 bell pepper, thinly sliced

  • 1 yellow onion, coarsely chopped

  • 1 serrano or jalapeño, finely diced

  • 1 lb firm or extra firm tofu, drained, patted dried and sliced for crumbling

  • 1 cup red salsa of choice (I prefer La Costeña Homestyle or Herdez Salsa Casera brands)

  • 1-2 medium tomatoes, diced (depending upon the chunk-level of the salsa used)

  • 2 tablespoons nutritional yeast

  • 1 teaspoon ground cumin

  • 1/4 teaspoon turmeric

  • 3/4 cup cilantro leaves, chopped


  1. Heat oil in large skillet over medium heat. Add onion and sauté for 5 minutes before adding in the bell pepper. Cook onion and bell peppers for another 5 minutes. Add in the tofu, crumbling it with your hands. Stir.

  2. Stir in salsa, jalapeño and tomatoes. Top with nutritional yeast, cumin, and turmeric. Mix well and continue to cook 5 to 8 more minutes. Stir in cilantro, then season with salt and pepper, to taste.

  3. Serve with tortillas, black beans, avocado slices and hot sauce.

Additional Cooking Instructions

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