Huevos-Less Rancheros

* Exported from MasterCook *

HUEVOS-LESS RANCHEROS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----OMELET-----
1 lb Tofu, Chinese, firm
1 c Soymilk
1/4 ts Salt
1 Onion, green -- finely chopped
-----RANCHEROS SAUCE-----
1 t Vegetable oil
2 Garlic cloves -- chopped
2 Onions -- chopped
1 Pepper, green -- seeded and
--chopped
4 lg Mushrooms -- halved and sliced
2 lg Tomatoes -- seeded and chopped
1/4 ts Cumin, ground
2 ts Chili powder
Salt and pepper to taste

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



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