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Tofu Ranchero
- 4 corn tortillas
- 2 tbsp (30 ml) olive
oil
- 1 large onion, chopped
- 2 jalapeno peppers,
chopped
- 1
roasted red pepper, seeded and chopped
- 1 pkg firm or extra firm tofu,
mashed
- 1/2
tsp (3 ml) each salt, pepper, turmeric
-
2 tsp (10 ml) lime juice
- 4 Tofutti Soy American
Flavored Slices, each sliced into four strips
- 2 avocados, peeled, pitted and cut
into wedges
Wrap the corn tortillas in foil and place in a low
oven to warm. Sauté the onion and jalapeno peppers in the olive oil
until softened.
Add the roasted red pepper, mashed tofu, salt, pepper,
turmeric and lime juice, mix well and continue cooking until warmed
through.
Place a corn tortilla on each of four plates and add a
quarter of the tofu mixture on each. Arrange the soy slices on top and place
the avocado wedges around the perimeter. Serve
immediately.
Serves 4.
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