HUEVOS (TOFU) RANCHEROS

1. **Prepare the Salsa:** On a pan over medium heat, roast the Chile de árbol and serranos on both sides until charred. The Chile de árbol will take about 10 seconds, and serranos 1-2 minutes. Remove the stems from the chilies, then add them to a blender along with 1/2 cup water or broth, 4 Roma tomatoes, 2 garlic cloves, and 1/2 white onion. Blend on high until smooth.
2. In a separate pan over medium heat, add 2 tablespoons of oil. Add the 1/2 thinly sliced onion and sauté for 2-3 minutes. Pour in the blended salsa and cook for 7-8 minutes over medium/low heat or until it deepens in color. If it thickens too much, add a splash of water. Turn off the heat once cooked.
3. **Prepare the Tofu Scramble:** To a pan over medium heat, add 3 spoonfuls of the prepared salsa. Crumble in the 1/2 block of tofu. Add 2 tablespoons nutritional yeast, salt, and pepper, and mix well. If the scramble seems dry, add a bit more salsa.
4. **Fry the Tortillas:** In a pan over medium/high heat, add about 1/4 cup high heat oil. Once hot, add one corn tortilla and fry on both sides until golden. You want it still bendable, not too crispy. Remove the tortilla from the oil and let excess oil drip off.
5. **Assemble the Rancheros:** Dunk the fried tortilla in the salsa, ensuring both sides are coated. Place it on a plate. Smother the tortilla with refried beans, then add a scoop of the tofu scramble. Pour more salsa on top, then garnish with avocado, cilantro, and optional vegan cheese.