Great for breakfast, lunch, dinner or that most resplendent of meals, brunch, Tofu Rancheros is nourishing, filling and delicious. With mild, egg-y tofu scramble and a smoky tomato sauce that is the perfect complement, you can modify as you like but for me, it's a complete meal with some garlicky greens and Spanish rice on the side. (I just winged it but something like this Spanish rice recipe would be great.) Look for black salt at an Indian market or online to bring in the sulfur-y characteristic of eggs and look for the deliciously smoky adobo sauce in the Mexican section of a grocery store: you can use the peppers for something else, like adding to a chili. There are quite a few ingredients here but it's all pretty inexpensive and quick to make.
Heat a large skillet over medium heat for a minute, add the olive oil, and heat for another minute. Add the onion and cook for about five minutes. Add the other veggies and tamari, cooking until softened, about five or six more minutes. Crumble the tofu into the pan with your hands and add the broth and other seasonings, cooking about ten minutes, stirring often. Lower the heat to medium-low.
Assemble: heat the corn tortillas with a tablespoon or so of refried beans. Pile on some warm Tofu Rancheros, any other additions and Smoky Tomato Sauce. Plate with any other components of the meal and serve.