TOFU RANCHEROS!!

TOFU SCRAMBLE- adapted from recipe from the New Farm Vegetarian Cookbook

2 packs Extra firm tofu- diced, frozen, and thawed

1 Red Bell pepper, diced

1 onion, diced

Olive oil

Soy sauce

Nutritional yeast

Turmeric

Salt and pepper to taste

Saute onion and peppers in oil until translucent. Add tofu, a couple shakes of soy sauce, a few tablespoons of nutritional yeast and fry until lightly browned. While cooking, add more soy sauce and nutritional yeast to taste. Add turmeric for color and salt and pepper to taste.

BLACK BEANS- recipe stolen and adapted from Ben

2 cans black beans, drained and rinsed

Coconut or other oil

½ onion, diced

Jalapeno, diced

½- 1 can of diced tomato, with juice

Cumin

Paprika

Chili powder

Cayenne

Vegetable broth

Saute onion and jalapeno in oil. Add black beans and canned tomato with spices to taste. Cook for awhile and mash partially. Add vegetable broth if beans dry out. Keep cooking and adjusting until delicious.

PICO DE GALLO

Package of cherry tomatoes

½ onion

Jalapeno or other hot pepper to taste

Juice of one lime

Salt and pepper to taste

Cut tomatoes, onion, and pepper into tiny pieces and mix with lime juice, salt and pepper. Let sit in fridge for a few hours or overnight so juices can mingle.

Assemble the rancheros as follows:

Fry corn tortillas in some oil in a pan til crisp. Top tortilla with tofu scramble, beans, and cheese. Garnish with pico de gallo, guacamole, sour cream and spring mix.

ENJOY!!!!!!!!