Before we get to today’s Recipe, I’ve joined with some others at work to support the Komen Foundation Race for the Cure to fight Breast Cancer. I shamelessly take this opportunity to ask for your support by clicking here to visit my fund raising page & make a donation. I’ve already made my personal donation, but to sweeten the pot, for every donation made through my page, no matter how small, I will donate an additional $2 out of my own pocket. It’s that important to me. I hope that there will be lots of takers!

And now, to the Recipe:

I’m using the “T” word, today! Scary, huh? Not!

A couple of weeks ago, Elle of Elle’s New England Kitchen posted a recipe for Tofu Rancheros. That reminded me that MJ hasn’t made this for me in a very long time. But the recipe we’ve been using over the years is quite different than the one Elle posted, and her post gave me a yen to have this again!

This is one of my very favorite tofu recipes, and in fact, I think this recipe was my very first experience with tofu, maybe 15 years ago. MJ made it for me (thereby busting the myth that real men don’t eat tofu!), and I’ve been a fan ever since. The textures and bold flavors of the coriander, cumin, cilantro, and peppers, really meld together and come alive in your mouth – in a good way!

We have this as a main entree for dinner, but it would also be excellent for Sunday brunch. And you can mix it up ahead of time – even the night before – and assemble it in just a few minutes when you’re ready to eat.

Try this one on your tofu-resistant friends and family. In fact, don’t even tell them they’re eating tofu – they’ll never know!

TOFU RANCHEROS

1 cup tomato, peeled, diced (1 large tomato or 1 can diced tomato, drained)
3/4 cup onion, diced
3/4 cup corn kernels, cooked (or just use frozen corn, thawed)
2 jalapeño peppers, finely chopped
1 14 oz. package firm tofu, drained and crumbled
8 corn Tortillas
2 green onions sliced
Optional; shredded cheese, pitted olives

Sauce
2 cups tomato sauce or 1 can chopped tomatoes (with juice)
1 TBS ground coriander
1 TBS ground cumin
1/4 tsp ground pepper
3 TBS chopped onion
2 to 3 garlic cloves
1/4 cup cilantro, coarsely chopped
2 TBS lemon juice
1/2 tsp salt

In a blender or food processor, combine sauce ingredients and process for 30 sec. Set aside.

In a medium bowl, combine tomatoes, onion, corn, and peppers (remove pith and seeds for a milder flavor). Mix thoroughly. Add tofu and gently mix again.

Pour sauce over tofu mixture. Refrigerate for at least 1 hour.

Layer 4 tortillas on the bottom of an 8″x8″ baking pan. Spread half of tofu mixture over tortillas. Add another layer of tortillas. Top with remaining tofu mixture. Add cheese if desired.

Bake at 375 degrees for 30 minutes. Top with green onions and serve sliced and hot.

**Note: If you’d like to make this totally vegan, either omit the cheese or use a soy-based cheese replacement.