A popular Tex-Mex breakfast, Huevos Rancheros, means "Rancher's Eggs" and typically consists of tortillas covered in fried eggs and spicy tomato sauce, sometimes with beans. My veganized version of this recipe turns the eggs into a yummy, protein-filled tofu scramble that is perfect for waking up and getting energized in the morning. It also makes a great breakfast-for-dinner.
You want to get started on the sauce first, which has a base of onions, peppers, chilis and garlic. Add the tomatoes and cook them for a few minutes. Once they start to break down release their juices, it's time to add the vegetable broth. Let it all simmer down into a thick, chunky sauce while you work on the tofu.
The tofu is mashed with a number of flavorings like nutritional yeast, mustard and kala namak salt. Sound familiar? It then gets pan fried with some black beans and it's ready to go. Easy!
Once the sauce and tofu scramble are done, you can assemble the dish however you like. Tradition calls for everything to be layered on top of warm tortillas, but this recipe makes good breakfast tacos too. Or you can have your tortillas on the side...wear them on your head...I don't know. Now that I think about it, that might make a decent Lady Gaga costume.
Tofu Scramble Ranchero
1 tablespoon olive oil
1 onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
2 jalapeños, minced (see tip)
1 teaspoon cumin
1/2 teaspoon salt, or to taste
1 1/2 pounds tomatoes, diced
1/2 cup vegetable broth
2 pounds extra firm tofu, drained
1/4 cup nutritional yeast
1 tablespoon prepared yellow mustard
1 teaspoon turmeric
1 teaspoon garlic powder
2 teaspoons onion powder
2 teaspoons kala namak salt
freshly ground pepper
2 tablespoons olive oil
1 (15 oz) can black beans, drained and rinsed
Serve with: chopped fresh cilantro, vegan sour cream and warm tortillas
- Prepare the ranchero sauce. Heat olive oil in a large saucepan over medium heat. Add the onion and bell pepper and cook 5-7 minutes or until tender. Add the garlic, jalapeños, cumin and salt and cook 1 minute longer. Add the tomatoes and cook for 2 minutes. Add the vegetable broth and simmer vigorously for 15-20 minutes or until thickened.
- While the ranchero sauce is simmering, prepare the tofu. Crumble the tofu to desired chunkiness in a large bowl. Mash in nutritional yeast, mustard, spices, salt and pepper until well mixed.
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the tofu mixture, then stir in the black beans. Cook, stirring occasionally, for 5 minutes or until heated through.
- Divide tofu mixture on to plates and cover in ranchero sauce. Sprinkle with chopped cilantro and serve with vegan sour cream and warm tortillas.