I've made 'huevos rancheros' before on this blog, and rather obviously, do not use any huevos - eggs. But slightly modifying a basic vegan omelet recipe yields a yummy little 'egg' topping for these corn tortillas.To start, heat 1 teaspoon olive oil in a large skillet coated with cooking spray, over medium-high heat. Add 1 and 1/2 cups diced zucchini and 1/2 cup diced green bell pepper; saute for 6 minutes.
Add 1/4 cup water, 1/4 tsp. salt, 1/4 tsp. cumin, 1/8 tsp. black pepper, and 10 ounces of canned diced tomatoes with green chiles. Cover and simmer for 3 minutes.
Meanwhile, make the equivalent of 4 eggs: in a food processor, combine 12.3 ounces silken firm tofu with 1 tablespoon cornstarch, 2 tablespoons water, and 1/4 tsp. turmeric (for color); process until smooth.
Make 4 indentations in the zucchini mixture, and evenly divide the 'egg' mixture among them, pressing to flatten with a spatula or spoon. Cover the pan again and cook for 3 minutes.
Sprinkle the mixture with 1/3 cup shredded vegan cheddar (such as Galaxy Foods); cover and cook a final 30 seconds.
Place 4 (6-inch) corn tortillas in damp paper towels, and microwave for about 30 seconds, until warm. Place 1 tortilla on each of 4 plates. Spoon one of the 'eggs' onto the center of each tortilla, along with about 3/4 cup of the zucchini mixture. Sprinkle each serving with 1/2 tsp. chopped cilantro. Each serving is 250 calories. This dish would be great either for brunch or dinner!
Cost:
zucchini $1.44
green bell pepper $0.94
canned diced tomatoes with green chiles $2.99
silken firm tofu
vegan cheddar $3.39
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