Tofu Huevos Rancheros

Instructions

Pre-Preparation

Gather ingredients together:

1. Lentil Crumble with Pinto Beans:
Lentil Crumble - Inland Empire Foods
WATER
BEANS PINTO (undrained)

2. Tofu Huevos:
TOFU FIRM (drained)
SPICE CURRY POW
SPICE TURMERIC

3. Ranchero Sauce:
TOMATO ROMA (halved)
ONION YELLOW (diced)
JALAPENO SLICED (diced)
SALT KOSHER
CILANTRO (chopped)
TOMATOES DICED

Preparation

Lentil Crumble with Pinto Beans Instructions:
1. Combine lentil crumbles, un-drained pinto beans, and water in a saucepan, and cook for 12 minutes or until the consistency of a thick sauce.

Tofu Huevos Instructions:
1. Place drained tofu in a bowl.
2. Add turmeric and curry and crumble with a fork or mix with a whisk.
3. Sauté tofu until lightly browned and formed into a scrambled egg consistency, about 5 minutes.

Ranchero Sauce Instructions:
1. Rinse, core, and halve tomatoes. Boil for 4 minutes, place in ice bath to shock and remove skins.
2. In a blender, combine boiled tomatoes, diced onion, jalapenos, salt, and cilantro. Blend on pulse to combine and until slightly chunky.
3. Add canned diced tomatoes and heat mixture until smooth.

Tortilla Instructions:
1. On a hot skillet, heat tortillas on both sides until warm and soft.

Serving

Top tortillas with the following:
#16 scoop (1/4 cup) lentil pinto mixture
#16 scoop (1/4 cup) tofu huevos
1/2 cup ranchero sauce

Serving = 2 Topped Tortillas