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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From $40 A Day with Rachael Ray, this is yummy! Be sure to use a good salsa! Ingredients:
olive oil, to saute |
16 ounces tofu, diced |
6 cups diced mixed vegetables (onions, green and/or red bell peppers, zucchini, carrots, and mushrooms, or your choice) |
2 cups salsa, green is best, but can use red |
8 corn tortillas |
monterey jack cheese, shredded |
Directions:
1. Heat a saute pan until good and hot, coat with oil, and saute the tofu and vegetables until al dente, about 6 to 8 minutes. Add the salsa and cook the mixture until it is hot.
2. Serve the tofu ranchero over a corn tortilla and top it with shredded cheese. Enjoy! You may want to warm the tortilla in a hot skillet for about 10 seconds on each side, or keep tortillas warm in an oven on low heat, wrapped in a damp towel, to keep from drying out.
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