Step 1

Heat oven to 350°F

Step 2

In a medium sized pan, saute the chopped onions in a little water until translucent and mostly cooked.

Step 3

Crumble the tofu and add to the pan along with the turmeric for color. Stir to combine and continue to cook until most of the water is evaporated and the ingredients are cooked through.

Step 4

In a large skillet over medium high heat, saute diced onion and pepper in a little water. Let the water evaporate and the veggies brown a little. Season with salt and pepper.

Step 5

Add the remaining sauce ingredients, lower temperature and continue to simmer uncovered until reduced a thicken slightly, about 30 minutes.

Step 6

Once the sauce has thickened slightly, remove from the heat and let it cool a bit. Be careful when blending a hot sauce because it can splatter if too hot, but at this point, blend the sauce ingredients until smooth. A food processor should work, as well.

Step 7

Spoon a small amount of ranchero sauce on the bottom of your baking dish and spread around with the back of a spoon. Top with a layer of tortillas, breaking up to fill the pan and top with a little more sauce.

Step 8

Place 1/2 of the black beans on top of the tortillas.

Step 9

Top with 1/2 of the tofu scramble, ranchero sauce, then another layer of tortillas.

Step 10

Top tortillas with more ranchero sauce, beans, scramble, sauce and a final layer of tortillas. Top with sauce to cover the tortillas so that don't get overly crisp in the oven.

Step 11

Cover with foil and bake in the oven for 30 minutes. Uncover and check for liquid in the pan. If there is quite a bit, put back into the oven for about 5 minutes.

Step 12

Serve topped with sliced olives, green onions. optional jalapenos, and sliced avocado.