Tofu Ranchero

Author: Recipes_kw
No ratings yet
Prep Time 1 hr 20 mins
Total Time 1 hr 20 mins
Course Breakfast, Main Course
Cuisine American
Servings 4 Servings


  • Oven
  • Stove


  • 56 oz tomatoes canned, diced, low sodium
  • 1 tbsp date sugar
  • 1 tbsp lime juice fresh squeezed, no sugar added or preservatives
  • 1 cup onion chopped
  • 1/2 cup green chilis canned, chopped
  • 3 tbsp olive oil extra virgin, divided
  • 3 tbsp chili powder divided
  • 4 cloves garlic sliced thin
  • 1 tsp salt
  • 1/2 tsp black pepper fresh cracked
  • 14 oz tofu firm, cube into 1' pieces
  • 1 cup avocado pitted, diced
  • 1/4 cup cilantro fresh, minced
  • 3 tbsp scallions sliced thin
  • 8 pieces corn tortillas warmed, 6 inch


  • Preheat the oven to 500 degrees while you line a baking sheet with parchment paper. Drain the tomatoes in a fine mesh strainer and set over bowl; pressing to help extract any extra juices. Reserve 1 3/4 cups of strained juices then whisk in the date sugar and lime juice; set aside for later.
  • Combine the onion, chilis, 2 tbsp of olive oil, 2 3/4 tbsp of chili powder, garlic, 1/2 tsp salt, and drained tomatoes into a second bowl. Transfer the tomato-onion mixture to the prepared baking sheet in an even layer and roast until charred for about 35 minutes. Toss mixture halfway through cooking time to help with even roasting.
  • Spread the tofu onto paper towels and let drain for about 20 minutes to remove any extra moisture then coat in remaining chili powder, salt, and pepper.
  • Heat remaining olive oil in a large skillet over medium high heat then cook the tofu for about 3 minutes per side until golden brown. Place cooked pieces on paper towels to drain off any excess oil.
  • Transfer roasted tomato mixture to now empty skillet and stir in reserved tomato-lime juice mixture. Nestle the tofu in the sauce then bring heat up to medium and cover for about 2 minutes.
  • Remove from the heat, sprinkle with the avocado, cilantro, and scallions. Serve with warmed corn tortillas and enjoy.

My Notes

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