If you’re a runner like me — or any type of athlete — you know that after a hard workout, you need to refuel. This past fall I ran the beautiful Big Sur Half Marathon, and after the race I made what has become my traditional post-race meal: “Tofuevos Rancheros.”
These measurements aren’t set in stone, so you can adjust to your liking.
2 Tbsp olive or canola oil
1 yellow onion, chopped
1 red pepper, chopped
5 crimini or button mushrooms (optional), chopped
1 package firm, water-packed tofu, crumbled with hands
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp turmeric
dash of salt
dash of pepper
about 1/4 cup Daiya brand vegan cheddar cheese
pico de gallo
small corn tortillas
refried beans or soyrizo
Heat oil on medium-high in a large pan. After about a minute, toss in the onions and cook until the become soft and transparent, stirring often. Then put in the red pepper and mushrooms, and cook until these become soft (keep stirring occasionally).
When the peppers and mushrooms are tender, add the crumbled tofu. Make sure to get firm but water-packed, not vacuum-sealed, tofu. This helps achieve the egg-y texture. Once the tofu is in, stir and add the coriander, cumin, turmeric, cayenne, salt and pepper. I said a “pinch” of cayenne but you can add more, depending on your spice-tolerance. Stir all of these in, just until the tofu is heated.
Remove the pan from heat and mix in the Daiya cheese — quickly, while the tofu is still hot. You want to melt the cheese in, but not burn it and make it tough.
To prepare the tortillas, I recommend wrapping them in a wet paper towel and microwaving for about one minute. To cook the beans, just stick them in a small pot and heat. For soyrizo, cook in a shallow pan with 1-2 Tbsp of oil and stir until hot.
That’s it! Assemble however you prefer — I like to put the tofu and beans/soyrizo on a warm tortilla, then top with a dollop of guacamole and some salsa. This is a quick, yummy meal with lots of protein and vitamins: a perfect post-race (or post-workout, or post…-sleeping) brunch.