Ingredients
Dry
- 4 qty Corn tortillas
- 2 Tbsp Nutritional yeast
- 0.5 tsp Kala namak (black salt) (provides an authentic eggy flavor)
- 0.25 tsp Ground turmeric (for color)
- 0.5 tsp Garlic powder
- 0.5 tsp Ground cumin
Other
- 1 qty Avocado (sliced)
- 0.25 cup Fresh cilantro (chopped)
Wet
- 1 Tbsp Olive oil
- 14 oz Firm tofu (drained, pressed, and crumbled)
- 1 cup Refried black beans (ensure they are vegan (no lard))
- 1 cup Salsa ranchera
- 1 Tbsp Lime juice (freshly squeezed)
Method
- 1. Heat the olive oil in a skillet over medium heat. Add the crumbled firm tofu to the pan.
- 2. Sprinkle the nutritional yeast, kala namak, turmeric, garlic powder, and cumin evenly over the tofu. Stir well to coat and cook for 5-7 minutes until the tofu is heated through and slightly browned.
- 3. In a separate small saucepan, warm the refried black beans over low heat, adding a splash of water if they are too thick.
- 4. In another skillet or directly over a low gas flame, lightly toast the corn tortillas until they are warm and slightly crispy on the edges.
- 5. Warm the salsa ranchera in a small pan or the microwave.
- 6. Assemble the dish by placing two warm tortillas on each serving plate. Spread a generous layer of hot refried beans over the tortillas.
- 7. Top the beans with the seasoned tofu scramble, then pour the warm salsa ranchera over the tofu.
- 8. Garnish with sliced avocado, fresh chopped cilantro, and a drizzle of fresh lime juice. Serve immediately.
Chef's notes
For extra heat, add fresh sliced jalapeños or your favorite hot sauce. If you cannot find kala namak (black salt), regular sea salt can be substituted, though you will lose the distinct 'eggy' flavor.