Tofu Huevos Rancheros

Tofu Huevos Rancheros.jpg

Grains, Meat/Meat Alternative, Vegetable, Breakfast, Latin, Plant-Forward, Vegan, Vegetarian

Yield: 100 Servings

Red/orange vegetable: ½ cup

Meat/meat alternative: 2 oz. eq.

Grains: 2 oz.

Ingredients

Lentil Crumbles with Pinto Beans

2 pounds 6 ounces Lentil crumbles, Ground Pro

1 # 10 can plus 1 cup Pinto beans, canned

1 quart, 2 ¾ cups Water

Tofu huevos

13 ¾ pounds Tofu, raw, firm, prepared with calcium sulfate

1 ½ tablespoon Curry, dry powder, spices

1 ½ tablespoon Turmeric, ground, spice

Ranchero sauce

15 pounds Tomatoes, Fresh, Whole, 6x6

4 pounds Onion, yellow, 1/4-inch diced

3 quarts(about 12 ounces) Cilantro, finely chopped

3 ¼ pounds(1/2 # 10 can) Peppers, jalapeno, sliced, canned, drained

2 tablespoons Salt, kosher

2 # 10 can(24 cups)Crushed tomatoes, canned, no added salt

200 Tortilla, flour, whole grain, 6-Inch

Method

  1. Combine lentil crumbles, un-drained pinto beans and water in a saucepan and cook for 12 minutes or until the consistency of a thick sauce. Heat to a minimum of 140.00 °F for 15 seconds

  2. Place drained tofu in a bowl. Add turmeric and curry and crumble with a fork or mix with a whisk.

  3. Sauté tofu until lightly browned and scrambled egg consistency. CCP-Minimum internal temperature should be 140°F. or above.

  4. Rinse, core and halve tomatoes. Boil for 4 minutes, place in ice bath to shock and remove skins.

  5. In a blender, combine boiled tomatoes, diced onion, cilantro, jalapenos, and salt. Blend on pulse to combine and until slightly chunky

  6. Add crushed tomatoes and heat mixture until smooth CCP-Minimum internal temperature should be 140°F. or above.

  7. On a hot skillet, heat tortillas on both sides until warm and soft.

  8. Lay 2 tortillas on serving vessel as a base.

  9. Top tortillas with the following:

    #16 scoop (1/4 cup) lentil pinto mixture

    #16 scoop (1/4 cup) tofu huevos

    1/2 cup ranchero sauce

Source: Jeremy West, Greeley-Evans Weld County School District 6