Recipe - Huevos-Less Rancheros

OMELET
1 pound Tofu, Chinese, firm
1 cup Soymilk
One fourth teaspoon Salt
1 Onion, green; finely chopped

RANCHEROS SAUCE
1 teaspoon Vegetable oil
2 Garlic cloves; chopped
2 Onions; chopped
1 Pepper, green; seeded and
chopped
4 lg Mushrooms; halved and cut or sliced up
2 lg Tomatoes; seeded and chopped
One fourth teaspoon Cumin, ground
2 teaspoon 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 9inch 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini