The Southwest’s Best Breakfast Menu:
Tofu Rancheros w/Black beans & Soy Sausage
So, pretty much every Sunday morning David and I make some version of either a Southwest or Mexican inspired breakfast. This usually always includes beans, salsa, avocado and corn tortillas. What goes in between those things are always different and depends on what’s in the fridge that morning. We seriously love those flavors for our first meal of the day, and with our trip to Mexico growing closer each weekend we keep trying out variations on the theme of Latin Vegetarian.
Mexican food , when you really think about it, doesn’t NEED meat. This cuisine relies on tons of fresh veggies, lean protein packed beans, heart healthy grains and wonderful aromatic herbs and spices. I am not talking about the typical “Am-exico” food you get in most Mexican restaurants here in the states. That stuff is loaded with cheese and rice and that is not what people eat south of the border. They keep it simple, and that is why I love this style of cooking. Someone once told me that Mexican food is one of the fattiest cuisines out there (because of the cheese, most likely) but it doesn’t have to be.
You should try this one morning. You would think that the beans would make it heavy, but believe me, it’s not. It was the perfect meal to give us the energy to run our errands and go on a long mid-day walk. Also, this recipe incorporates a riff on Isa Chandra Moskowitz’s recipe, Scrambled Tofu, from her cook book
First, mix this spice blend. Make extra so that you don’t have to make it every time. I always triple it.
2 tsp ground cumin
1 tsp dried thyme
1 tsp paprika
1/2 tsp turmeric
1 tsp salt
Drain a block of extra firm tofu. Extra firm works the best in keeping it’s shape and doesn’t get mushy.
In a saute pan with 1/2 Tbs olive oil saute’ 1/2 of a diced red onion until soft and caramelized.
Crush 2 cloves of garlic then add to pan with onions.
Dice 8 medium size mushrooms then add the mushrooms to the onions and saute until golden.
Add a heaping Tbs of the spice mixture then crumble the tofu in the pan, making sure to leave big chunks. Stir well.
Squeeze the juice of one lemon and add this to the tofu. Also, add a 1/4 cup . Nutritional yeast makes it creamy and thickens it up a bit giving it the texture and feel of scrambled eggs.
Add one shredded carrot to the mix and gently stir in. Turn heat to low to keep warm. Meanwhile, in a sauce pan brown the sausage, add one can of drained and rinsed black beans (or your fave frijole) and cook until the moisture has evaporated.
On a plate lay out 2 corn tortillas and top with a bit of the bean-sausage mixture, the scrambled tofu, some salsa and whatever else you want to finish it off with, like sour cream, guacamole and some seriously hot sauce.
Armed with fuzzy hats and a great breakfast Shirle’ & David get ready to meet the day.
