Prep: 5 Mins Cook: 10 Mins
The tofu will absorb the flavors of the green chile, onions and salsa to make this healthy Ranchero version without eggs.

Tofu Rancheros


  • 1 green chile pepper, seeded and chopped*
  • 2 tsps. water
  • 4 ozs. firm tofu, drained and diced
  • 1/2 cup sliced peeled red onion
  • 2 corn tortillas
  • 1/2 cup ORTEGA Salsa - Thick & Chunky (Medium)
  • 1/2 cup shredded cheddar cheese
  • 1 green bell pepper, seeded and chopped
  • 1 avocado, pitted, peeled and sliced
  • 1/2 cup sliced black olives


Combine chile pepper* and water in a large skillet and cook over medium heat. Add tofu and sauté, turning to cook all sides. Add red onion and cook, stirring, for 2 minutes. Remove from heat and set aside.

Place one tortilla in skillet to heat; top with half the tofu mixture. Top with half salsa and half cheese; heat until cheese melts. Slide tortilla out of skillet onto plate and top with bell pepper, avocado and black olives. Repeat process with second tortilla. Serve immediately.

* Working with jalapeños or other chiles:
Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.

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