My polished version of Tofu Rancheros is for your viewing pleasure, but by all means give yourself a love hug of a portion when enjoying this meal at home. Every single ingredient will make your soul sing, so come on, live a little! Mexican food is synonymous with comfort, and the key to it’s popularity. There’s absolutely no pomp and circumstance when it comes to eating chips and salsa, tacos, burritos, or enchiladas. Speaking of enchiladas, have a listen to Keb Mo’s fab  ” The Whole Enchilada.” What a heartwarming track! I tell you what, there’s nothing more beautiful than the simplicity of a man strumming a guitar with a voice that oozes the atmosphere of a 1940′s rusty Ford pick up.

Back to the rustic simplicity of food! So your Ranchero Sauce is simmerin‘, the Tofu Scramble is scramblin‘, you whack the black beans, olive oil and pinch of salt in a pan, giving it all a good mash. All you have to do next is toast the tortillas on the stove by flipping them back and forth until they get those wonderful charcoal marks (the scent from toasting them is amazing too) seen above. Try this recipe for breakfast when you’re looking from a break from the old routine. You might also find that it’s not a bad lunch option either!

Tofu Rancheros

Scrambled Tofu with Fresh Spinach (or fried eggs if you prefer) I pack of extra firm tofu, crumbled 3 tbl olive oil cup fresh spinach, chopped half medium white onion, chopped clove garlic, minced tbl fresh jalapeno, chopped tsp ground turmeric pink Himalayan seas salt and fresh ground black pepper handful of fresh cilantro to garnish pack of corn tortillas grated cheddar cheese to garnish (optional)

Ranchero Sauce 4 cups plum tomatoes, seeded and chopped 3 tbl olive oil 1/2  medium white onion, chopped 1/4 cup  fresh cilantro (coriander), chopped 2 cloves garlic, minced tsp ground cumin tsp ground chili 3 tbl fresh jalapeno pepper, chopped

Refried Black Beans can of organic black beans tbls olive oil pinch of Himalayan sea salt

 1. Start with the Ranchero Sauce: Heat the olive oil on medium heat, then cook the onions until soft. Stir in the garlic, cooking for a minute, then the cumin, chili, and jalapeno, waking up the spices for 2 minute. Stir in the tomatoes, then lower the heat, simmering for 15 minutes. Cover and set aside. 2. For the Scramble: in a separate frying pan heat the oil and cook the onions until soft. Add the garlic, cooking for one minute. Add the cumin, turmeric and jalapeno, waking up the spices for 2 minutes.  Crumble in the tofu, breaking up any chunks, and stir into the spice mixture. Cook for 10 minutes, then add the chopped spinach, stirring rapidly while the spinach wilts, about 2 minutes. Turn off the heat and set aside. 3. The re-fried beans take 5 minutes: Using a small frying pan or saucepan, heat the oil, then pour in the beans with a pinch of salt. Stir and mash the beans to preferred texture, cooking for 5 minutes. Turn off the heat and cover.4. Toast each tortillas over the stove, flipping back and forth until grill marks appear on the tortilla, about 30 seconds on each side.

To serve: Place 2 tablespoons of  Ranchero Sauce on a plate and top with 2 tortillas. Layer on re-fried beans, scramble, sauce, and garnish with fresh cilantro. Bon appetit!

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