Ingredients:
olive oil, to saute
16 ounces tofu, diced
6 cups diced mixed vegetables ( onions, green and/or red bell peppers, zucchini, carrots, and mushrooms, or your choice)
2 cups salsa, green is best, but can use red
8 corn tortillas
monterey jack cheese, shredded
Directions:
Heat a saute pan until good and hot, coat with oil, and 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. Enjoy! You may want to warm the tortilla in a hot skillet for about 10 seconds on each side, or keep tortillas warm in an oven on low heat, wrapped in a damp towel, to keep from drying out.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.