Huevos Rancheros

1. Preheat oven to 400 degrees F. In a 9" non-stick skillet, heat 1 tablespoon corn oil over medium high heat. When the oil is shimmering, add the diced onion with a pinch of salt and saute until dark brown (trust me, these should be practically burned. I learned this from a friend who is from Mexico.) Add the minced garlic and saute for 30 seconds more. Add the chipotle pepper or the jalapeno slices and smoked paprika and saute until fragrant.
2. Add the kidney beans and cook until slightly dry. Season with freshly ground black pepper to taste. Transfer this mixture to a blender and add the prepared vegetable broth. Puree until smooth and set aside with the lid on to retain heat. In the same skillet, heat about 1 tablespoon more corn oil over medium heat. Add the tofu and break up a little with a non-stick safe spatula or wooden spoon.
3. Add the white parts of the scallions. Add the cumin, coriander, turmeric and salt and pepper to taste. Add the prepared salsa and cook over medium-low heat until the mixture is thickened and slightly dry. While the tofu and salsa mixture is reducing, coat both sides of the corn tortillas with corn oil and place all 6 on a half sheet pan. Bake the tortillas on the middle rack for about 4 minutes then flip each and cook for 4 minutes more, or until crisp and golden brown.
4. To serve, place a tortilla shell on a plate and add a dollop of bean mixture, a dollop of the tofu and salsa mixture, and top with some vegan sour cream. When cooking for people other than myself I like to put the lime wedges, scallions and cilantro on a little plate in piles so everyone can add as much as they want.
This is great for breakfast but I like it for dinner as well with a nice cold cerveza.
Source of recipe: I wrote this recipe.