Homemade ranchero sauce, a flavorful tomato and chili pepper-based sauce, takes these breakfast tacos from the Cook. Heal. Go Vegan! cookbook up a notch. Pair with mimosas or Bloody Mary’s for the ultimate weekend brunch.Â
What you need:
For the tacos: Â
1 teaspoon olive oilÂ
1 medium sweet potato, thinly slicedÂ
½ medium yellow onion, thinly slicedÂ
1 teaspoon saltÂ
¼ cup vegetable broth, dividedÂ
1 cup thinly sliced cremini mushroomsÂ
½ teaspoon granulated garlicÂ
¼ teaspoon black pepperÂ
1 (14-ounce) block firm tofu, drainedÂ
1 teaspoon ground turmericÂ
½ teaspoon black saltÂ
10 corn tortillasÂ
Thinly sliced radishes, for garnishÂ
Finely chopped fresh cilantro, for garnishÂ
Avocado slices, for garnishÂ
For the ranchero sauce: Â
1 teaspoon olive oilÂ
½ medium yellow onion, dicedÂ
¾ teaspoon salt, dividedÂ
2 cloves garlic, mincedÂ
1 (4-ounce) can mild green chilies, undrainedÂ
½ small jalapeño pepper, thinly slicedÂ
2 large tomatoes, dicedÂ
½ teaspoon ground cuminÂ
½ teaspoon paprikaÂ
1 teaspoon fresh lime juiceÂ
¼ packed cup fresh cilantro, mincedÂ
What you do:
- For the tacos, in a large sauté pan over medium-high heat, warm oil. Add sweet potato, onion, and salt. Cook 7 to 10 minutes, stirring often, until sweet potato starts to soften. Add mushrooms, granulated garlic, and black pepper and cook 2 minutes. Mix in broth to deglaze pan. Into pan, crumble tofu. Add turmeric and black salt and mix well.Â
- Reduce heat to low and cook scramble 3 to 5 minutes, stirring occasionally. Remove from heat and cover to keep warm.
- For the ranchero sauce, in a small saucepan over medium-high heat, warm oil. Add onion and ¼ teaspoon of salt and cook mixture for 2 to 3 minutes. Toss in garlic, remaining salt, and green chilies with juice. Cook mixture for 1 minute, and stir in jalapeño, tomatoes, cumin, and paprika. Stir sauce, cover, reduce heat to medium, and cook sauce 7 to 10 minutes.Â
- For a chunky sauce, simmer for another 10 minutes. For a smooth sauce, transfer sauce to a blender and blend until sauce reaches desired consistency. Add lime juice and cilantro. If sauce was blended, return to saucepan. Cover and set aside to keep warm.Â
- Warm tortillas by cooking over open flame of stove 30 seconds on each side, until brown on edges. If you have an electric stove, heat a dry large cast-iron skillet over medium-high heat, and warm tortillas 30 seconds on each side. Transfer to a tortilla warmer to steam.Â
- Place 2 to 3 tortillas onto serving plates. Top with tofu scramble, ranchero sauce, radishes, cilantro, and avocado and serve.
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