Vegan Huevos Rancheros
Feeling like something new for dinner, my sister and I worked together to create this dish. We’re definitely calling it a huge success!
A flavorful, satisfying recipe with a Mexican flare, these vegan huevos rancheros are definitely worth a try. They’re full of texture and spice, and the fresh guacamole and lime juice give a refreshing twist. Plus, by replacing eggs with a spiced tofu scramble, they’re totally vegan and totally delicious. My family loved them, and I hope you will too!
Ingredients Directions 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 Remove from heat and set aside. 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. Prepare the guacamole: mash avocado well and mix in the rest of the ingredients 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! 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 Remove from heat and set aside. 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. Prepare the guacamole: mash avocado well and mix in the rest of the ingredients 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!
-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 tasteIngredients
Directions
-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 tasteNotes
