Along with the dinners we enjoy on a day-to-day basis here at Chez Recessionista, we’re also big fans of a good old-fashioned weekend breakfast (or brunch if you’re feeling festive). Several years ago, before we adopted our recessionista ways, we used to venture out nearly every Saturday and Sunday to eat a brunch/lunch/breakfast/etc., adding about $70 to our weekly dining-out budget! That will not do, long-term, and so after seeing the light we elected to give brunch a try at home instead.
Over the years, we’ve developed some favorites that never cease to impress. I thought I’d share a couple of them with you over the next couple of days, just to spice things up around here. Up first: Tofu Rancheros!
Built on the foundation of our beloved huevos rancheros, this version simply substitutes my scrambled tofu recipe for the eggs and omits the refried beans. As the scrambled tofu cooks, spray a small pan (we like to use a nonstick omelet pan) with cooking spray and set it on medium heat. Once it’s heated up nicely, add one corn tortilla at a time, flipping after a couple of minutes. (We often pull our tortillas straight out of the freezer, and they still take very little time to crisp up!)
Once the tortillas are all heated and a little brown, and after the scrambled tofu is, well, scrambled, it’s time to plate everything up! Place two tortillas on each plate and then add a nice-sized portion of tofu to each tortilla. Chances are, you’re going to eat this with a fork anyway (as opposed to rolling the tortillas up like a burrito), so feel free to really heap the tofu on. I also added several dollops of leftover breakfast potatoes – more on how I make those tomorrow! Top this with whatever you like – sliced black olives, sour cream, cheese (we like Daiya pepperjack!), nutritional yeast, etc. Serve with a side of veggie sausage or bacon, and enjoy!
:)