+SFO
My favorite part of this recipe is the crunchy tofu that’s studded with cumin and chili powder. It’s so easy to make perfect tofu in your air fryer, but if you don’t have one, you can make the tofu in the oven. —KH
SERVES 4
SPICE-CRUSTED TOFU
1 (20-oz [565-g]) container high-protein tofu or super-firm tofu (or firm that’s been pressed for at least 1 hour), cut into cubes (omit for soy-free option)
1 tsp ground cumin
1 tsp ground chili powder (or less if you prefer mild foods)
½ tsp smoked paprika
¼ tsp salt, or to taste
1 (15½-oz [440-g]) can organic black beans, drained (save liquid to make brownies or chocolate cookies)
¼ cup (60 ml) of your favorite mild salsa (I like Little Face Big Taste Jalapeño Cilantro Salsa), plus more for serving
⅛–¼ tsp liquid smoke, to suit your taste (or use ⅛ tsp smoked paprika)
⅛ tsp jalapeño powder (or chipotle or cayenne)
⅛ tsp ground cumin
Salt, to taste
VEGGIE TOPPING
⅓ cup (36 g) grated carrot
⅓ cup (41 g) grated zucchini
⅓ cup (41 g) grated yellow squash
⅛ tsp salt
Pinch of black pepper
BASE
4 large flour or gluten-free tortillas
1 cup (120 g) shredded vegan cheese
Chopped tomatoes, for serving
FOR THE SPICE-CRUSTED TOFU
Toss the tofu cubes with the cumin, chili powder, smoked paprika and salt.
Preheat your air fryer to 390°F (200°C) unless your model doesn’t require it. Once it’s hot, add the coated tofu to your air fryer basket.
Set the cooking time to 5 minutes, and when the time is up, shake or stir the tofu. Repeat for an additional 5 minutes.
No air fryer? Bake at 400°F (204°C) for 15 minutes, turn it over and cook 10 to 15 minutes more, or until crispy.
FOR THE SALSA BEANS
Add all the ingredients together in a small bowl.
FOR THE VEGGIE TOPPING
Add the grated carrot, zucchini, yellow squash, salt and a pinch of black pepper to a bowl and mix well. Set aside until you’re ready to assemble the rancheros.
FOR THE BASE
Take 2 tortillas and place them on a baking sheet while preheating the oven to 350°F (177°C). Sprinkle (or spread) ¼ cup (30 g) vegan cheese on top of each tortilla. Put a quarter of the salsa beans in the middle of the tortilla and bake for 15 minutes. This will warm the beans and make the tortilla crunchy.
Once warm, add the spice-crusted tofu, the shredded veggie topping and chopped tomatoes or other veggies you’d like to pile on, like avocado or shredded lettuce.
Top it all off with a heaping spoonful of salsa!
*SEE PHOTO INSERT