Tofu Ranchero
Transform your weeknight dinner routine with vibrant and flavor-packed Tofu Ranchero! This plant-based twist on the classic Mexican-inspired dish features crispy, golden cubes of extra-firm tofu simmered in a smoky, spiced tomato sauce infused with fire-roasted tomatoes, garlic, and a medley of aromatic spices like cumin, smoked paprika, and chili powder. Paired with sautéed onions, sweet bell peppers, and optional green chilies for a hint of heat, this dish is perfect for taco night or as a hearty filling for corn tortillas. Garnished with fresh cilantro and a squeeze of tangy lime, Tofu Ranchero offers a bold and satisfying meal that’s vegan, gluten-free, and ready in just 35 minutes. Customize with your favorite toppings, like creamy avocado or plant-based sour cream, for a truly irresistible finish! Perfect for those looking for a quick, healthy, and flavorful dinner option.
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Recipe Information
Ingredients
- 14 oz extra-firm tofu (pressed and diced)
- 2 tbsp olive oil
- 1 yellow onion (diced)
- 1 red bell pepper (diced)
- 3 cloves minced garlic
- 15 oz fire-roasted diced tomatoes
- 1 tbsp tomato paste
- 4 oz diced green chilies (optional, for extra heat)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh cilantro (chopped, for garnish)
- 4 lime wedges (for serving)
- 4 corn tortillas
Instructions
Press the tofu for about 10-15 minutes to remove excess moisture. Then dice it into small cubes.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the diced tofu and cook for 5-7 minutes, stirring occasionally, until golden brown on all sides. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and red bell pepper. Sauté for 5 minutes until the vegetables are softened.
Add the garlic and sauté for 1 more minute until fragrant.
Stir in the fire-roasted diced tomatoes, tomato paste, diced green chilies (if using), ground cumin, smoked paprika, chili powder, salt, and black pepper. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld.
Return the cooked tofu to the skillet and gently stir to coat it with the sauce. Cook for another 2-3 minutes until the tofu is heated through.
Warm the corn tortillas in a dry skillet or microwave until pliable.
Serve the tofu ranchero over warmed tortillas. Garnish with chopped cilantro and a squeeze of fresh lime juice. Add your favorite toppings like avocado slices or vegan sour cream if desired.
Nutrition Facts
Calories |
373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 880 mg | 38% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 8.5 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 758 mg | 58% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 744 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
