Vegan Huevos Rancheros with a Mexican Tofu Scramble
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.
Author: Chef Jason Wyrick
Recipe type: Breakfast
Cuisine: Mexican
Serves: 4 servings
Ingredients
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)
Instructions
Heat up a dry sauté pan over medium heat.
Toast the tortillas in the pan until slightly crisp.
In a metal bowl, mash the tofu with a whisk until crumbly.
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.
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.
Add the tomato mixture to the scrambled tofu and cook over medium heat for about 5 minutes.
Remove from the heat and stir in the cilantro and black pepper.
Serve the tofu scramble atop the tortillas.Optionally top with the cheese alternative.