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huevos rancheros

No-Huevos Rancheros

My favorite diner breakfasts with my daddy inspired these little winners. Plant-based tofu rancheros keep the comfort and smoky spice of classic huevos rancheros—just lighter, kinder, and full of that slow-morning enjoyment.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 10
Course: Breakfast
Cuisine: Mexican
Calories: 225
Ingredients Method Notes

Ingredients
  

Tofu Scramble
  • 1 block firm tofu drained and pressed
  • 1/4 tsp turmeric
  • 1/4 tsp black salt kala namak - optional (Note 1)
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 1 tbsp nutritional yeast more to taste
  • Salt and pepper to taste
Black Bean Mash
  • 1 can black beans drained
  • 1/2 onion finely chopped
  • 1 tsp cumin
  • Salt to taste
  • 1/4 cup liquid as needed (Note 2)
Others to serve
  • Corn tortillas toasted or warmed
  • Fresh cilantro
  • Avocado slices or guacamole
  • Lime wedges

Method
 

  1. Tofu scramble:
  2. Crumble tofu into a skillet (I press with a fork to get that srambled egg consistency). Add all other ingredients. Cook over medium heat 5–7 minutes until warm and lightly golden.
  3. Black bean mash:
  4. Sauté onion in a small skillet with a splash of water. Add black beans, cumin, salt, and water. Mash until thick and heated through. Use liquid to smooth the texture as desired.
  5. Assemble to eat:
  6. Heat tortillas for 15 seconds in microwave or a minute in the air fryer so they're warm.
  7. Spread mashed beans over tortillas, top with tofu scramble, spoon over the ranchero sauce or green chile sauce, and finish with avocado, cilantro, and lime.

Notes

Notes:
1- Black salt smells like sulfur. It gives the tofu that eggy flavor and smell. It isn't necessary but certainly make you feel like you're actually eating eggs. 
2- Add a splash of liquid to the beans (water or veggie broth). You'll achieve the smoother restaurant texture than simply smashing them. 
3- Click here for the Ranchero Sauce