Tofu Rancheros

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We all use food to affect our moods all the time without even thinking about it. It is that connection between mind, body and soul that determines how healthy we are both emotionally and physically. Did you know that milk acts as a very good mood lifter because it contains tryptophan, an amino acid that is used in the production of serotonin. Serotonin is the 'feel good' neurotransmitter in the brain, so making more of it improves your mood and sense of well-being. Likewise, whole-grain rice or pasta also boosts serotonin levels, while the slow-release aspect of the carbohydrates helps to sustain the good feelings. Since whole grains are digested more slowly, they provide you with a longer-lasting effect than you get from simple carbs.

Paying close attention to what we are eating and knowing how it is affecting us is very important. Today's recipe is one such feel good recipe, a tofu twist on a classic mexican dish. It is vegan, gluten-free and doesn't ask for any kind of cheese.  Enjoy...

Tofu Rancheros (Adapted from Vegetarian Times- September '09)

Serves: 6
Time: 30 mins or fewer

2 tsp olive oil [vegetable oil]**
1 medium onion, minced
1 tbsp chili powder
2 tsp cumin-coriander powder [cumin seeds]**
2 tsp oregano [I skipped this]
1/2 cup chopped tomatoes [1 15-oz can tomato sauce]**
1 cup diced extra-firm tofu
2 tbsp lime juice
1 can refried beans, warmed
6 wheat tortillas [6-inch corn tortillas]**
1 avocado, diced
1/4 cup chopped cilantro

** ingredients in the original recipe

Heat oil in skillet over medium heat. Add onion, chili powder, cumin-coriander powder. Saute for 5 mins. Stir in tomatoes and tofu. Cover and cook for 6-7 mins. Finally add lime juice and cilantro. Adjust salt as per the refried bean taste.

To Assemble: Spread beans on tortillas and top with tofu mixture. Garnish with tomatoes, avocado and cilantro.

This also makes a prefect entry to this month's Monthly Mingle:Brunch.

Have a great week ahead.

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