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!
:)
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