Vegan Tofu Rancheros
By Afton CyrusPublished on September 11, 2019
Time
1¼ hours
Yield
Serves 4
Ingredients
2 (28-ounce) cans diced tomatoes 1 tablespoon packed organic brown sugar 1 tablespoon lime juice 1 onion, chopped½ cup canned chopped green chiles 3 tablespoons extra-virgin olive oil 3 tablespoons plus ½ teaspoon chili powder, divided4 garlic cloves, sliced thinSalt and pepper 14 ounces firm tofu, halved lengthwise, then cut crosswise into ¾-inch-thick slabs1 avocado, halved, pitted, and diced¼ cup minced fresh cilantro 2 scallions, sliced thin8 (6-inch) corn tortillas, warmed
Before You Begin
Use a heavyweight rimmed baking sheet for this recipe, as flimsy sheets will warp in the oven.
Instructions
- Adjust oven rack to middle position and heat oven to 500 degrees. Line rimmed baking sheet with parchment paper. Drain tomatoes in fine-mesh strainer set over bowl, pressing to extract as much juice as possible. Reserve 1¾ cups tomato juice and discard remainder. Whisk sugar and lime juice into tomato juice.
- Combine onion, chiles, 2 tablespoons oil, 3 tablespoons chili powder, garlic, ½ teaspoon salt, and drained tomatoes in second bowl. Transfer tomato mixture to prepared baking sheet and spread in even layer to edges of sheet. Roast until charred in spots, 35 to 40 minutes, stirring and redistributing into even layer halfway through baking.
- Meanwhile, spread tofu on paper towel–lined baking sheet and let drain for 20 minutes. Gently press dry with paper towels, season with salt and pepper, and sprinkle both sides with remaining ½ teaspoon chili powder.
- Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add tofu and cook until golden and crisp on both sides, 5 to 7 minutes; transfer to paper towel–lined plate.
- Transfer roasted tomato mixture to now-empty skillet and stir in reserved tomato juice mixture. Season with salt and pepper to taste, then spread into even layer. Nestle tofu in sauce. Bring to simmer over medium heat, cover, and cook until tofu is warmed through and sauce thickens slightly, about 2 minutes. Off heat, sprinkle with avocado, cilantro, and scallions. Serve with warm tortillas.
Time
1¼ hoursYield
Serves 4Ingredients
2 (28-ounce) cans diced tomatoes
1 tablespoon packed organic brown sugar
1 tablespoon lime juice
1 onion, chopped
½ cup canned chopped green chiles
3 tablespoons extra-virgin olive oil
3 tablespoons plus ½ teaspoon chili powder, divided
4 garlic cloves, sliced thin
Salt and pepper
14 ounces firm tofu, halved lengthwise, then cut crosswise into ¾-inch-thick slabs
1 avocado, halved, pitted, and diced
¼ cup minced fresh cilantro
2 scallions, sliced thin
8 (6-inch) corn tortillas, warmed
Test Kitchen Techniques
Ingredients
2 (28-ounce) cans diced tomatoes
1 tablespoon packed organic brown sugar
1 tablespoon lime juice
1 onion, chopped
½ cup canned chopped green chiles
3 tablespoons extra-virgin olive oil
3 tablespoons plus ½ teaspoon chili powder, divided
4 garlic cloves, sliced thin
Salt and pepper
14 ounces firm tofu, halved lengthwise, then cut crosswise into ¾-inch-thick slabs
1 avocado, halved, pitted, and diced
¼ cup minced fresh cilantro
2 scallions, sliced thin
8 (6-inch) corn tortillas, warmed
Test Kitchen Techniques
Ingredients
2 (28-ounce) cans diced tomatoes
1 tablespoon packed organic brown sugar
1 tablespoon lime juice
1 onion, chopped
½ cup canned chopped green chiles
3 tablespoons extra-virgin olive oil
3 tablespoons plus ½ teaspoon chili powder, divided
4 garlic cloves, sliced thin
Salt and pepper
14 ounces firm tofu, halved lengthwise, then cut crosswise into ¾-inch-thick slabs
1 avocado, halved, pitted, and diced
¼ cup minced fresh cilantro
2 scallions, sliced thin
8 (6-inch) corn tortillas, warmed
Test Kitchen Techniques
Why This Recipe Works
Like a poached egg, the tofu achieved a creamy, silky interior texture while still holding its shape during cooking. The backbone of our tofu ranchero is the sauce, so nailing it was key: For maximum flavor with little effort, we roasted diced tomatoes with brown sugar, lime juice, green chiles, chili powder, and garlic. Roasting on a sheet pan allowed moisture to quickly evaporate and a nice char to form on the vegetables. We seared seasoned tofu while the sauce cooked to give it a beautiful golden brown color. Finishing the sauce and tofu together on the stovetop allowed the flavors to meld and gave the tofu perfect texture. Topped with avocado, cilantro, and scallions and served with warm corn tortillas, tofu ranchero is a spicy, hearty way to start the day.
Before You Begin
Use a heavyweight rimmed baking sheet for this recipe, as flimsy sheets will warp in the oven.
Instructions
- Adjust oven rack to middle position and heat oven to 500 degrees. Line rimmed baking sheet with parchment paper. Drain tomatoes in fine-mesh strainer set over bowl, pressing to extract as much juice as possible. Reserve 1¾ cups tomato juice and discard remainder. Whisk sugar and lime juice into tomato juice.
- Combine onion, chiles, 2 tablespoons oil, 3 tablespoons chili powder, garlic, ½ teaspoon salt, and drained tomatoes in second bowl. Transfer tomato mixture to prepared baking sheet and spread in even layer to edges of sheet. Roast until charred in spots, 35 to 40 minutes, stirring and redistributing into even layer halfway through baking.
- Meanwhile, spread tofu on paper towel–lined baking sheet and let drain for 20 minutes. Gently press dry with paper towels, season with salt and pepper, and sprinkle both sides with remaining ½ teaspoon chili powder.
- Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add tofu and cook until golden and crisp on both sides, 5 to 7 minutes; transfer to paper towel–lined plate.
- Transfer roasted tomato mixture to now-empty skillet and stir in reserved tomato juice mixture. Season with salt and pepper to taste, then spread into even layer. Nestle tofu in sauce. Bring to simmer over medium heat, cover, and cook until tofu is warmed through and sauce thickens slightly, about 2 minutes. Off heat, sprinkle with avocado, cilantro, and scallions. Serve with warm tortillas.
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