Tofu Scramble Rancheros
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!
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.
