Vegan Huevos Rancheros

Ingredients

This vegan version of Huevos Rancheros replaces the traditional eggs with a tofu scramble, and uses black beans instead of meat. The spicy tomato sauce is still the star of the dish, but is made without any animal products. We alse have the original recipe for Huevos rancheros, so you can check it out.

• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1 small onion, diced 1 small onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 can (14oz/400g) diced tomatoes 1 can (14oz/400g) diced tomatoes
• 1 teaspoon (5g) chili powder 1 teaspoon (5g) chili powder
• 1/2 teaspoon (2.5g) ground cumin 1/2 teaspoon (2.5g) ground cumin
• 1/2 teaspoon (2.5g) smoked paprika 1/2 teaspoon (2.5g) smoked paprika
• Salt and pepper, to taste Salt and pepper, to taste
• 1 can (14oz/400g) black beans, drained and rinsed 1 can (14oz/400g) black beans, drained and rinsed
• 1 block (14oz/400g) firm tofu, drained and crumbled 1 block (14oz/400g) firm tofu, drained and crumbled
• 1 tablespoon (15ml) nutritional yeast 1 tablespoon (15ml) nutritional yeast
• 1/4 teaspoon (1.25g) turmeric 1/4 teaspoon (1.25g) turmeric
• 1/4 teaspoon (1.25g) garlic powder 1/4 teaspoon (1.25g) garlic powder
• 4 corn tortillas 4 corn tortillas
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 10g (1.5g saturated)
• Carbohydrates: 42g (8g sugars)
• Protein: 18g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. 2.
   Add the red bell pepper and sauté for another 5 minutes.
3. 3.
   Add the diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine and let simmer for 10 minutes.
4. 4.
   Add the black beans to the skillet and stir to combine. Let simmer for another 5 minutes.
5. 5.
   In a separate skillet, heat a little bit of olive oil over medium heat. Add the crumbled tofu, nutritional yeast, turmeric, garlic powder, salt, and pepper. Sauté for 5-7 minutes, until the tofu is heated through and slightly browned.
6. 6.
   Heat the corn tortillas in a dry skillet over medium heat for 1-2 minutes on each side.
7. 7.
   To assemble, place a tortilla on a plate and spoon some of the black bean mixture on top. Add a scoop of the tofu scramble and spoon some of the tomato sauce over everything. Garnish with fresh cilantro.

Treat your ingredients with care...

• Tofu — Make sure to drain the tofu well before using it in the recipe. You can also press it to remove any excess water for a firmer texture.
• Nutritional yeast — This ingredient adds a cheesy flavor to the tofu scramble. If you don't have nutritional yeast, you can use a little bit of miso paste or soy sauce instead.

Tips & Tricks

• If you like your food spicy, you can add some chopped jalapeño or hot sauce to the tomato sauce.
• You can also add some avocado or guacamole on top of the dish for some extra creaminess.
• If you don't have corn tortillas, you can use flour tortillas or even toast some bread instead.

Serving advice

Serve the Huevos Rancheros hot, with some extra cilantro on top.

Presentation advice

Arrange the tortillas on a plate and spoon the black bean mixture, tofu scramble, and tomato sauce on top. Garnish with fresh cilantro.