Vegan Brunch: Walnut Maple Pancakes and Huevos Rancheros
Prep time
Cook time
Total time
Traditional huevos rancheros is served with a salsa cooked into it. But I prefer to use the salsa components in this tofu version for a fresher taste.
Recipe type: Breakfast
Cuisine: Mexican
Serves: 4 servings
  • 4 corn tortillas
  • 12 ounces extra-firm tofu
  • 1 teaspoon + ½ teaspoon oil, divided
  • 1 tablespoon diced roasted green pepper
  • 1 teaspoon ground turmeric
  • ½ teaspoon salt
  • ⅓ cup sliced onion
  • 2 tomatoes, diced
  • 2 cloves garlic, smashed
  • ½ teaspoon ground cumin
  • ½ teaspoon lime juice
  • 1 sprig cilantro, chopped
  • 1 teaspoon freshly ground black pepper
  • Shredded vegan Monterey jack cheese alternative (optional)
  1. Heat up a dry sauté pan over medium heat.
  2. Toast the tortillas in the pan until slightly crisp.
  3. In a metal bowl, mash the tofu with a whisk until crumbly.
  4. Add 1 teaspoon oil to the sauté pan and place it over medium-high heat. Add the tofu and saute for 3 minutes. Add in the green pepper, turmeric, and salt. Remove from the heat.
  5. In a separate sauté pan, heat the remaining ½ teaspoon oil over medium-high heat. Add the onions, and cook until lightly caramelized, about 5 minutes. Once they start to brown, add the tomatoes, garlic, cumin, and lime juice. Reduce the heat to medium and cook for about 5 minutes.
  6. Add the tomato mixture to the scrambled tofu and cook over medium heat for about 5 minutes.
  7. Remove from the heat and stir in the cilantro and black pepper.
  8. Serve the tofu scramble atop the tortillas.Optionally top with the cheese alternative.
Nutrition Information
Serving size: 1 tortilla + ¼ of scramble Calories: 133 Fat: 4g Carbohydrates: 22g Sugar: 4g Sodium: 256mg Fiber: 3.5g Protein: 2.5g
Recipe by Go Dairy Free at