This Tofu Scramble Rancheros is a vegan take on the traditional Mexican breakfast huevos rancheros. This version starts with loads of veggies and black beans topped with a simple tofu scramble all on top of a warm corn tortilla. It's a hearty dish to get your day started!
This Tofu Scramble Rancheros is based on huevos rancheros breakfast bowl we had at a restaurant before going vegan. It may not be traditional or authentic, but it is very tasty. And it comes together quickly. You can have this tasty, healthy breakfast on the table in under 30 minutes.
Ingredients
I started with the same basic seasoned tofu scramble I usually make. I use bell peppers, onions, fire roasted tomatoes, and black beans for my veggie base, but you can use refried beans, your favorite salsa, rice, corn or any combination you like. Then just warm your tortillas, I went with corn, and load them up how ever you like. Mix everything together or layer it like I did. What's great about this dish is it's pretty simple, quick, and totally customizable.
Instructions
This is a very easy recipe to make. Cook up the tofu while the onions and peppers cook in another pan. Warm the tortillas, layer on the tofu and peppers then serve. The whole dish comes together in 30 minutes or less.
Equipment
There is no special equipment needed to make this recipe. Basic kitchen tools and a sauté or frying pan is all you need.
Storage
Store leftovers in separate containers in the fridge. Good for 3-4 days.
Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below. This helps me continue to provide great recipes for you.
Recipe
Tofu Scramble Rancheros
Ingredients
For Tofu Scramble:
- 12 oz firm tofu
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ¼ teaspoon turmeric
- ¼ teaspoon crushed red pepper, optional
- salt and pepper to taste
For the Veggies:
- 1 cup cooked black beans
- 1 can diced fire roasted tomatoes with green chili
- 1 small bell pepper, chopped
- 1 small onion, chopped
- 1 small jalepeno, optional
- ~ ¼ cup cilantro, roughly chopped
- 1 tablespoon olive oil
- ¾ teaspoon ground cumin
- ½ teaspoon salt
- black pepper to taste
- 4-6 corn tortillas
Instructions
For the Tofu Scramble:
- Heat 1 tablespoon oil in a skillet over medium heat and add garlic. Cook for 30 seconds.
- Drain water from tofu and add to skillet.
- Using a spatula begin breaking tofu apart until it resembles scrambled eggs.
- Add onion powder, cumin, turmeric, salt, pepper, and crushed red pepper, if using stirring to combine.
- Continue to cook for 10 minutes stirring occasionally until scramble is dry and slightly browned. Taste and adjust seasonings to your liking.
For the Veggies:
- Heat 1 tablespoon oil in a skillet over medium heat.
- Add onion and peppers to skillet and cook for about 5 minutes until slightly tender. Add garlic and cook 30 seconds longer.
- Add tomatoes, cumin, salt, pepper and stir to combine. Simmer for about 10 minutes lowering heat if needed.
- Add beans and cook for 3-4 minutes more or until veggies are desired tenderness.
- Warm tortillas in a skillet over medium high heat until edges just start to brown and tortilla is soft.
- Remove from heat and add cilantro stirring to combine.
- Layer veggies and tofu over tortilla and garnish with additional cilantro, if desired.
Did you make this recipe? Let me know!