Breakfast
Tofu rancheros
Huevos rancheros without the eggs or the tortilla, which sounds like nothing is left — but the dish was always really about the ranchero sauce, and that is untouched.
6gnet carbs
33gfat
25gprotein
420kcal
Per serving25 minServes 2
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Ingredients
For the whole dish · serves 2
- Firm tofu11 oz
- Canned diced tomatoes3½ oz
- Avocado3 oz
- Olive oil2 tbsp
- Jalapeñoone, sliced
- Fresh cilantroa handful
- Ground cumina teaspoon
- Limea hard squeeze
- Sea saltto taste
Method
6 steps · 25 minutes
- Press the tofu 20 minutes, then tear it into rough pieces rather than cubing it. Torn edges catch in the pan the way cut ones do not.
- Fry it hard in the oil without moving it for 3 minutes, so at least some faces go properly brown.
- Char the jalapeño in the same pan until the skin blisters, then add the cumin to the hot oil for 30 seconds.
- Tomatoes in, and cook them down for 8 minutes until the sauce is thick enough to hold a channel behind a spoon.
- Fold the tofu back through rather than stirring it, so the browned faces survive.
- Avocado, cilantro and a hard squeeze of lime at the table. The lime is what makes it taste of the dish rather than of tomato.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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