Family-Friendly Vegan Ranchero

Today, I’m sharing a recipe for a family-friendly vegan version of the Mexican classic ‘Huevos Rancheros’. The eggs have been replaced with golden cubes of pan-fried tofu which sit on a bed of rich, flavourful tomato sauce. I’ve toned down the chilli to make the dish kid-friendly (and ‘Sharon-friendly’ as I’m a complete heat wimp) but of course, feel free to crank up the chilli heat as high as you wish.

The inspiration for this recipe was the cover photo on the September issue of Vegan Life magazine. At first glance, Lucien and I were instantly attracted to this dish but, when we read that the recipe contained half a cup of green chillies plus three tablespoons of chilli powder, we knew it was going to be way too spicy for us. It didn’t deter me from giving it a try though, and I simply omitted the chillies to make it less spicy. Since the tomatoes, onions and garlic are roasted, they make the sauce rich and flavourful, so we really didn’t miss the chilli.

I first experimented with this recipe a few weeks ago and it was an instant hit with the family. We rarely eat the same meal twice in the same month, but we’ve made this one three times already! It’s quickly become a family favourite.

It’s really easy to make and takes only 30 minutes hands-on time. While the tomatoes, onions and garlic are roasting in the oven, I pan-fry the tofu.

As I mentioned in a recent post, these days I tend to pan fry my tofu in long rectangles then cut it into cubes afterwards. I find it’s far easier and quicker to flip 8-10 rectangles than a panful of cubes.

Once the tofu is cooked, I tip it onto a baking tray and place it at the bottom of the oven to keep warm. I then pour the sieved tomato juice into the frying pan, along with the lime juice and sugar and gently heat it through. Once the tomato/onion/garlic mixture is roasted, I add it to the pan and stir through to combine. And that’s it! The ranchero is now ready to plate up and serve.

 

 

Buen provecho!

10 thoughts on “Family-Friendly Vegan Ranchero

  1. Ooh, yes please – this looks absolutely wonderful! I had a vegan ‘huevos’ rancheros at Heathrow airport a few years ago; it was very good but not terribly spicy… yours however, looks so much better (and probably doesn’t cost £14 per person)!

    Pinning for later 🙂

    1. As I’m such a spice wimp, I imagine any restaurant-served huevos would blow my head off (even the ‘mild’ ones haha). And wow, £14 per person sure is a hefty price tag. Sounds like home-made is best all round 😉

  2. That looks just the thing for cold Autumn evenings! Like you, I would omit some of the chilli. I’m enjoying getting back to blogging after more than a year away from it, and loving catching up with my reading list 🙂

  3. Just made this, lovely! I added a leftover green pepper to the mixture that goes into the oven, and a chopped red chilli as we do like a bit of heat. Loved the taste!

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