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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
Author
Amanda McGillicuddy
Ingredients
1
package
organic tofu
firm
1
can
black beans
drained and rinsed
1
red bell pepper
diced
¼
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 ½
tbsp
coconut sugar
Garnish
4
green onions
1
small bunch
cilantro
½
avocado
Instructions
Sauce
Combine all the sauce ingredients and spices into a sauce pan.
Reduce to a low heat, and allow sauce to reduce.
Tofu Scramble
Seed and chop the bell pepper.
Heat ½ 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.
Add other half of coconut oil, and heat.
Remove tofu from the package. Place between paper towels and press to remove most of the moisture. Crumble tofu and add to the pan.
Add the rest of the spices to the pan, and stir until they are incorporated. Allow the tofu to brown.
Add the drained and rinsed black beans to the tofu.
Once the tofu and beans are heated, add the bell pepper back to the pan.
Garnish
Chop the green onions, cilantro, and avocado. Top, and serve with sauce.
Notes
Sub the tofu for some over-easy eggs if you are sensitive to soy or just want some real huevos.