SERVES: 4 OR 5
These savoury breakfast snacks are packed with protein and flavour, the perfect way to start your day off right. Treat yourself!
PREP TIME: 10 minutes (not including time to make Refried Beans)
ACTIVE TIME: 20 minutes
1 teaspoon olive oil
1⁄2 medium onion, diced
400g block extra firm tofu
2 tablespoons vegetable broth, plus more if needed
1 teaspoon black salt (kala namak; or regular salt)
1 teaspoon ground cumin
1⁄2 teaspoon paprika
1⁄4 teaspoon ground turmeric
3 tablespoons nutritional yeast, optional
1 tablespoon lemon juice
Black pepper to taste
8 - 10 corn tortillas (2 per person)
1⁄2 can Refried Beans
Chopped fresh cilantro
Sliced avocado, optional
Shredded cabbage or lettuce, optional
Sliced radishes, optional
Chopped green onions, optional
2. Once the tofu has stopped releasing water, add the broth mixture. Cook for about 5 minutes more, until the liquid is absorbed. If it begins to stick, add another tablespoon of broth to deglaze the pan and reduce the heat. Add the nutritional yeast (if using) and lemon juice and cook for about 1 minute more. Remove from the heat and cover the pan to keep warm.
3. To make the rancheros: Heat a small pan over medium heat. Place a tortilla in the pan and cook for about 1 minute, flip it, and cook for about 30 seconds more. Transfer to a plate and cover with aluminium foil. Repeat with the remaining tortillas.
4. Spread some refried beans over each tortilla. Top with tofu scramble, a little salsa, and cilantro. If desired, you can also top with avocado slices, shredded cabbage, radish slices, and/or green onions. Serve immediately with a lime
wedge. Any leftover scramble can be kept in an airtight container in the fridge for 3 to 4 days.