Tofu Rancheros Recipe | Vegetarian Times Skip to main content

Tofu Rancheros

"The silky texture and rich flavor of Amy's Organic Refried Beans with Green Chiles make a great base for many dishes, including a burrito filling or bean dip," says Nava Atlas, author of Vegan Soups and Hearty Stews for All Seasons. Here, Amy's beans star in a vegan update of a Mexican breakfast classic. It's just the ticket for a festive brunch with friends.



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2 tsp. vegetable oil
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1 medium onion, minced (1 cup)
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1 Tbs. chili powder
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2 tsp. cumin
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2 tsp. oregano
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1 15-oz. can tomato sauce
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1 14-oz. pkg. extra-firm tofu, drained, pressed, and diced
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2 Tbs. lime juice
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1 15-oz. can Amy's Organic Refried Beans with Green Chiles, warmed
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6 6-inch corn tortillas
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2 tomatoes, diced (2 cups)
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1 avocado, diced (1 cup)
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¼ cup chopped cilantro


1. Heat oil in skillet over medium heat. Add onion, chili powder, cumin, and oregano. Sauté 5 minutes. Stir in tomato sauce, tofu, and lime juice; simmer 10 minutes.

2. Spread beans on tortillas, and top with tofu mixture. Garnish with tomatoes, avocado, and cilantro.

Nutrition Information: 

14 g
Total Fat: 
12 g
Saturated Fat: 
1 g
39 g
0 mg
670 mg
10 g
7 g
Serves 6

Comments on this Recipe

This was sooo good! Definite must for a vegan or vegetarian taco night! Very quick too, it only takes about 30 minutes, so it's good for hectic weeknights too.

This is delish! I will cook it again and again. Thank you.

My very omnivorous boyfriend and I made this for brunch, and we were both pleased with the dish. The tofu in the red sauce was good enough to eat by itself. Be sure to save a little lime juice to squeeze on top once you have it plated up.