Vegan Huevos Rancheros

1 package extra firm tofu (14oz)

½ tsp each: turmeric, chili powder, cumin, garlic powder, and smoked paprika

1 tbsp nutritional yeast (optional)

¼ tsp chipotle chili powder (optional)

salt and pepper to taste

1-2 red bell peppers

juice from 1/2 a lime (about 1 Tbsp)

15 oz can beans, rinsed and drained (black beans, kidney beans, and pinto beans all work great)

8 corn tortillas

1 cup shredded cheddar cheese (optional... if not vegan)

cilantro, for topping

Guacamole

1 avocado

juice from 1/2 a lime (about 1 Tbsp)

2 tbsp fresh onion, diced very small

1 tsp olive oil

sprinkle garlic powder, chili powder, smoked paprika, salt, and pepper

Tofu

Heat a large skillet with a drizzle of olive oil over medium heat. Crumble tofu into small bits.

Cook crumbled tofu until golden, about 7-10 minutes, stirring occasionally. Towards the last couple minutes of the cooking time, add all spices...

-1/2 tsp turmeric
-1/2 tsp chili powder
-1/2 tsp cumin
-1/2 tsp garlic powder
-1/2 tsp smoked paprika
-1 Tbsp nutritional yeast (optional... gives a great cheesy flavor)
-1/4 tsp chipotle chili powder (optional... for extra spice)
-salt and pepper to taste

Remove from heat and set aside.

Bell pepper

Slice red bell pepper into thin strips. Halve the lime.

Reheat skillet on medium/high with a drizzle of olive oil. Cook red bell pepper until tender, about 5 minutes. Partway through, squeeze in juice from half the lime.

Guacamole

Prepare the guacamole: mash avocado well and mix in the rest of the ingredients

Put it together

Spread out 8 corn tortillas on a large baking sheet lined with parchment paper. Sprinkle on cheese, if desired. Broil in the oven on low for 2-3 minutes, until the edges just begin to turn brown.

Meanwhile, heat beans in the microwave for about 1 minute.

Plate: Top heated tortillas with the red peppers, beans, tofu scramble, and fresh guacamole. Sprinkle with cilantro.

Serve with salsa or fresh tomatoes, if desired. Enjoy!

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Vegan Huevos Rancheros