Huevos (Tofu) Rancheros
These Huevos (Tofu) Rancheros are tasty, filling and perfect for a weekend breakfast. The tofu provides the dish with great substance, protein and flavor!
Huevos Rancheros is translated to “ranch eggs” and is said to have originated from farmhouses and ranches in 16th century Mexico. Egg dishes were served as a secondary breakfast to ranch hands and farm workers after completing their early-morning chores. Typically made with tortillas, eggs and salsa. But of course, in this recipe, we are replacing the eggs with tofu! I love using tofu as the egg replacement in this meal because it still provides you with protein and also adds another filling element to the meal. Tofu is also such an adaptable food since it takes one whatever flavor you cook it with. The way it's prepared in this dish is by cooking it in our salsa along with other seasonings, really adapting to the vibrant salsa flavor!
This is a meal I find myself making on the weekends when I want to splurge a little and eat a larger meal, but also want something simple enough to whip up pretty quick! I hope you try this on your next slow morning weekend. :)
PREP TIME
5min
COOK TIME
25min
TOTAL TIME
30min
INGREDIENTS
- 2 tbsp avocado oil or oil of choice
- 1/2 white onion, thinly sliced
- 1/2 block form tofu
- 6-8 corn tortillas
- 1/4-1/3 cup high heat oil for frying
- Refried beans
- Avocado
- Cilantro for garnish
- Vegan cheese (I like the Trader Joe's feta for a cotija replacement)
For the salsa
- 1/2 cup water or broth
- 4 roma tomatoes
- 4 chile de árbol
- 2 serranos
- 2 garlic cloves
- 1/2 white onion
EQUIPMENT
- Large sized pan
- Blender or food processor
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- On a pan over medium heat, roast the chile de árbol & serranos on both sides until charred. The chile de árbol will take 10 seconds & serranos will take about 1-2 minutes.
- Remove the stems from the chilies then add the chilies to the blender along with all other salsa ingredients. Blend on high until smooth.
- In a pan over medium heat, add 2 tbsp oil then add in 1/2 thinly sliced onion. Sauté for 2-3 minutes then add in salsa and cook the salsa for 7-8 minutes over medium/low heat or until it deepens in color. It may thicken, if so, add a splash of water. Then turn off heat.
For the tofu scramble
- To a pan over medium heat, add 3 spoonfuls of salsa then crumble in the tofu. Add 2 tbsp nutritional yeast, salt & pepper and mix well. If it seems dry, add a bit more salsa.
- In a pan over medium/high heat, add about 1/4 cup high heat oil. Once hot, add a tortilla and fry on both sides until golden. You want it still bendable and not too crispy.
- Remove the tortilla from the oil and let excess oil drip off then dunk the tortilla in the salsa allowing the salsa to get on both sides, then place on a plate, smother with refried beans, tofu scramble, pour more salsa on top then garnish with avocado, cilantro and (optional) cheese of choice.
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
