Vegan Huevos Rancheros

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! 

 

AuthorLily ClapperCategory, , , DifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

Ingredients

 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

Directions

Tofu
1

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

2

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
3

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

4

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
5

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

Put it together
6

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.

7

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

8

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!

Ingredients

 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

Directions

Tofu
1

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

2

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
3

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

4

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
5

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

Put it together
6

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.

7

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

8

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!

Vegan Huevos Rancheros

 

 

 



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