| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- Vegetable oil, to saute
- 16 ounces tofu, diced
- 6 cups diced mixed vegetables (recommended: onion, green bell peppers, zucchini, carrots, and mushrooms)
- 2 cups salsa
- 8 corn tortillas
- Jack cheese, shredded
Instructions
- In a hot saute pan coated with oil, saute the tofu and vegetables until al dente, about 6 to 8 minutes. Add the salsa and cook the mixture until it is hot. Serve the tofu ranchero over a corn tortilla and top it with shredded cheese.
Reviews
This becomes a dish that is more than the sum of its parts and it’s crazy easy to prepare. I’ve made it several times, but not for a while, it popped up when I was looking for something to do with tofu and it was like I found an old friend.
This recipe was created by The big Kitchen in San Diego. If you like breakfast food, HUGE portions, and a fun atmosphere…go there. You’ll thank me.
Very delicious! I love Tofu and this one is one of my favoriates. I also love the Tofu dish introduced in “Seven Simple Chinese Cooking Recipes for Vegetarians” by Suan-Tou Hong from Amazon kindle book. It has a different style compared to this one, but it is so tasty and easy to make.
Boy, talk about good luck. As a total tofu-novice, I stumbled upon this recipe and hit the jack pot! This is absolutely fantastic! The flavors are incredible, the dish is healthy, yet hearty, and I’m forever impressed!
I tossed in a large handful of prepackaged “broccoli slaw” and the end result was excellent. I love the flexibility of the “6 cups of veggies”, because it allows you to experiment with your favorites. In this case, I chose green pepper, onions, mushrooms and the broccoli slaw, and the result was fantastic.
Make this one with confidence, knowing it is a home-run!
This quick, easy recipe is perfect for a weekday. I stir-fried the tofu until golden brown and crispy on the outside and used Desert Pepper brand’s mild “Salsa Divino,” but reduced the quantity to 1 cup. I also used whole-wheat flour tortilla wraps for a slightly healthier twist and pan fried them in olive oil on both sides before serving.
loved it! used a salsa verde, the suggested veggies + corn. delicious!
This was so good as easy. I’ve made it several times already. I used baked tofu for extra flavor and a fire roasted salsa. If you want to roll them up in the tortilla like a burrito, I think it’s easier if you dice it a little smaller than it shows in the photo. It is also great if you need to freeze it.
The recipe should specify firm or extra firm tofu. Someone is going to try to use silken or soft tofu and be very sorry! The tofu should also drain between layers of paper towels with a weighted plate on top.
fast and easy to cook and yummy too!
I chopped the veggies earlier in the day so it was very fast at dinnertime. I used my favorite roasted garlic red salsa, corn, zucchini, carrots, onions, carrots, and a red bell pepper. Added a little Kosher salt during the saute. Also used whole wheat tortillas and cheddar cheese. My 2 year old and my hubby loved it. Will definitely add to my rotation.