Tofu Ranchero

IMG_0619When Fall settles in, I tend to spend more time making my Saturday or Sunday morning breakfast. During the summer, the weather is too nice to spend in the kitchen. Fruits are also more accessible, and will be part of my breakfast. But when it gets cold, there is something warming about waking up on a cold morning and whipping up something truly special. Sometimes, I plan the night before what I will make to ensure I have the right ingredients, as well as the right amounts. IMG_0621This breakfast is great for those early mornings when you need a little kick . It’s also great for those late mornings when your breakfast becomes your lunch. Since it has tofu, it is a vegetarian breakfast. I topped mine with a bit of cheese, not making it vegan. I did categorize it as a breakfast since it will give you the protein you need and fuel you up for the day. But since it’s on the savory side, it can become a lunch or dinner. 

Tofu Ranchero

  • Servings: 8
  • Difficulty: Medium
  • Print


  • 1 1/2 tablespoons ghee
  • 1 medium onion, thinly sliced
  • 1 medium green bell pepper, cut into strips
  • 14oz firm tofu, drained, pat dried and diced
  • 2 medium tomatoes, roughly chopped
  • 1 1/2 tsp ground cumin
  • 1/4 teaspoon turmeric
  • 1 cup cilantro leaves
  • 8 corn tortillas, heated
  • few tablespoons of mild or spicy salsa (optional)
  • a few tablespoons of sharp cheddar


In a large skillet, heat the ghee. Add the onions and saute until transparent, 3-5 minutes. Add the bell pepper and cook until begins to brown, 5 to 7 minutes. Add the tofu slabs and begin crumbling it with a wooden spoon.

Stir in the tomatoes, cumin, turmeric and cilantro. Season with salt and pepper. Cook for another 5-8 minutes on low, stirring occasionally to let the flavors set.

Over the tortillas, divide the tofu mixture on to each tortilla. Top with salsa and cheese, if using.

Bon Appétit,


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