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.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Press the tofu for about 10-15 minutes to remove excess moisture. Then dice it into small cubes.

Step 2

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.

Step 3

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.

Step 4

Add the garlic and sauté for 1 more minute until fragrant.

Step 5

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.

Step 6

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.

Step 7

Warm the corn tortillas in a dry skillet or microwave until pliable.

Step 8

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

Serving size	1425 grams (1425.0g)

Amount per serving	% Daily Value*
Calories	1526

Total Fat 67.10g	86%
Saturated Fat 10.00g	50%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 4144mg	180%
Total Carbohydrate 161.30g	59%
Dietary Fiber 30.40g	109%
Total Sugars 33.20g
Protein 82.00g	164%

Vitamin D 0IU	0%
Calcium 2976mg	229%
Iron 21mg	117%
Potassium 2767mg	59%

*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.

Source of Calories

Fat: 38.3%

Protein: 20.8%

Carbs: 40.9%