Vegan Huevos Rancheros Tofu Scramble

Wait a Minute…Vegan Huevos Rancheros?

“Not possible.

Huevos means eggs, Amanda.

Don’t be dense.”

Okay. Okay. I know you’re thinking it. First of all, the only thing dense about this recipe is the firm tofu. Secondly, let me introduce you to a simple egg alternative that is just as easy as your daily huevos, and an incredibly hearty source protein: the tofu scramble.

Now, those who know me know that I am an egg fan. I eat whole eggs every day. Multiple times a day. I could eat eggs for every single meal. I am totally and completely on board with the idea that the egg is nature’s multivitamin. With that said, every once in a while I crave a good tofu scramble. They are so simple, and can be flavored any way you like. Now, I generally don’t eat soy. But, I also don’t believe in absolutes when it comes to diet. Unless you are sensitive to a certain food, just eat what makes you satisfied both emotionally and nutritionally. For me, that is an occasional brick of tofu.

No judgement.
Vegan Huevos Rancheros Tofu Scramble

So, shall we try it?

The key to making a tofu scramble is removing as much water from the brick of tofu before beginning the cooking process. Also, salt and season the tofu heavily because this is an innately flavorless food so adjust according to your own taste preferences.

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Vegan Huevos Rancheros

An egg-free alternative to the traditional breakfast favorite, this variation of huevos rancheros offers a hearty amount of plant based protein.

Servings 4 servings

Ingredients

  • 1 package organic tofu firm
  • 1 can black beans drained and rinsed
  • 1 red bell pepper diced
  • 1/4 tsp salt
  • 1 tbsp cumin
  • 1 tsp paprika
  • 1 tsp black pepper
  • 2 tbsp coconut oil

Sauce

  • 1 cup diced tomatoes
  • 1 7-8 oz. can chiptole sauce
  • 1 tbsp garlic powder
  • 1 tbsp cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • 2-4 tbsp Tapatio
  • 1 tsp black pepper
  • 1 1/2 tbsp coconut sugar

Garnish

  • 4 green onions
  • 1 small bunch cilantro
  • 1/2 avocado

Instructions

Sauce

  1. Combine all the sauce ingredients and spices into a sauce pan.

  2. Reduce to a low heat, and allow sauce to reduce.

Tofu Scramble

  1. Seed and chop the bell pepper.

  2. Heat 1/2 of the coconut oil in a large frying pan. Add the bell pepper, and cook. Once peppers have softened, remove from pan and set aside.

  3. Add other half of coconut oil, and heat.

  4. Remove tofu from the package. Place between paper towels and press to remove most of the moisture. Crumble tofu and add to the pan.

  5. Add the rest of the spices to the pan, and stir until they are incorporated. Allow the tofu to brown.

  6. Add the drained and rinsed black beans to the tofu.

  7. Once the tofu and beans are heated, add the bell pepper back to the pan. 

Garnish

  1. Chop the green onions, cilantro, and avocado. Top, and serve with sauce.

Recipe Notes

Sub the tofu for some over-easy eggs if you are sensitive to soy or just want some real huevos.

vegan huevos rancheros tofu scramble