Tofu Ranchero

Tofu Ranchero

Recently I have been craving spice, but wanted to mix up the recipe I traditionally make for crumbled vegan taco filling. This time around I wanted to use tofu and pair it up with some spicy peppers, tomatoes, and black beans. The resulting recipe is a delicious blend of Mexican spiced tofu with juicy tomatoes and creamy black beans. Perfect stuffed in tacos, burritos, or eaten on its own.

Tofu Ranchero


  • 14 oz. package extra firm tofu
  • 1.5 tsp. chili powder
  • .5 tsp. onion powder
  • .5 tsp. garlic powder
  • .5 tsp. oregano
  • .5 tsp. cumin
  • .5 tsp. coriander
  • .5 tsp. salt
  • 1 tbsp. olive oil
  • 1 cup diced tomatoes with green chiles, drained
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1/2 cup jalapenos, sliced
  • 1/2 cup onion, sliced
  • 1 cup black beans, rinsed and drained (Optional)

Cooking Directions

  1. Press out the extra moisture from the tofu using a tofu press or paper towels.
  2. Cut the tofu into cubes and toss with chile powder, onion powder, garlic powder, oregano, cumin, coriander, and salt. It is easiest to mix together the spices first and then toss with the tofu.
  3. Heat the olive oil in a skillet over medium heat. Add the onion, jalapeno, red pepper, and green pepper. Let cool for 5 minutes. Add the tofu and cook for an additional 5-7 minutes until it begins to brown.
  4. Add the diced tomatoes (and beans if using) and cook for 1-2 more minutes, until hot.

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  1. Terry

    September 28, 2013

    I’ve always had the hardest time cooking tofu (honestly I’m not much of a cook). It normally breaks apart on me. I noticed in your recipe that you use a tofu press – I’m going to have to check this out.

    Does it help the tofu stay firm and together?

    • Kristen Marie

      September 30, 2013

      It does. One of the reasons that tofu breaks is due to the heavy moisture content. You can either use a tofu press or just some paper towels and a heavy object to press out the extra moisture. Try wrapping the tofu in either a kitchen towel or paper towels. Then place a heavy object (like a cast iron pan) on top. Let it sit that way for 15-20 minutes before cooking and it will help it stay together.

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