Recipe courtesy Big Kitchen
Show: $40 a DayEpisode: San Diego, CA
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In a hot saute pan coated with oil, saute the tofu and vegetables until al dente, about 6 to 8 minutes. Add the salsa and cook the mixture until it is hot. Serve the tofu ranchero over a corn tortilla and top it with shredded cheese.
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Photo: Tofu Ranchero Recipe
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By LeonLeon
on July 08, 2012
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Very delicious! I love Tofu and this one is one of my favoriates. I also love the Tofu dish introduced in "Seven Simple Chinese Cooking Recipes for Vegetarians" by Suan-Tou Hong from Amazon kindle book. It has a different style compared to this one, but it is so tasty and easy to make.
By edemskis_8225582
Newtown, PA
on August 08, 2010
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Boy, talk about good luck. As a total tofu-novice, I stumbled upon this recipe and hit the jack pot! This is absolutely fantastic! The flavors are incredible, the dish is healthy, yet hearty, and I'm forever impressed!
I tossed in a large handful of prepackaged "broccoli slaw" and the end result was excellent. I love the flexibility of the "6 cups of veggies", because it allows you to experiment with your favorites. In this case, I chose green pepper, onions, mushrooms and the broccoli slaw, and the result was fantastic.
Make this one with confidence, knowing it is a home-run!
By shoogyboom
Brooklyn, NY
on June 29, 2008
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This quick, easy recipe is perfect for a weekday. I stir-fried the tofu until golden brown and crispy on the outside and used Desert Pepper brand's mild "Salsa Divino," but reduced the quantity to 1 cup. I also used whole-wheat flour tortilla wraps for a slightly healthier twist and pan fried them in olive oil on both sides before serving.
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