Huevos-Less Rancheros Recipe

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Mexican Egg Recipes

Ingredients:

OMELET

1 lb tofu, chinese, firm
1 cup soymilk
1/4 tsp salt
1 onion, green, finely chopped

RANCHEROS SAUCE

1 tsp vegetable oil
2 garlic cloves, chopped
2 onions, chopped
1 pepper, green, seeded and -chopped
4 large mushrooms, halved and sliced
2 large tomatoes, seeded and chopped
1/4 tsp cumin, ground
2 tsp chili powder
1 salt and pepper to taste

Instructions:

1. Preheat the oven to 400 deg. To make the omelet, drain and crumble
the tofu. Place the tofu, soymilk, and salt into a blender and blend
until smooth. Stir in the green onion. Lightly oil two 9-inch pie
pans, preferably glass. Divide the omelet mixture between the pans,
smooth out the top with a spatula, and bake for about 35 minutes. The
edges will become brown, the top will become golden and the tofu will
have the texture of an omelet. When the omelets are cooked, loosen
them from the pie pans with a sharp spatula and cut them in half.

2. Heat the oil in a large skillet. Add all the ingredients and cook,
covered, over medium heat for 5 minutes. Uncover and cook another 5
minutes.

3. Place half of the omelet on each plate and cover with the Ranchero
sauce.

From the files of DEEANNE

Servings: 4

 

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When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. Elaine Boosler

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