Tofu Huevos Rancheros

Tofu Huevos Rancheros

Posted by Katy M.

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You Will Need (29 things)

  • Tortillas
  • Avocado
  • Salsa

  • Spanish Style Potatoes:

  • ¼ cup Olive Oil
  • ½ Red Pepper (diced)
  • ½ Medium Onion (diced)
  • 8 Small gold Potatoes , finely chopped
  • Salt and pepper to taste
  • ½ tsp Paprika

  • Black Beans:

  • 1 tbsp Olive Oil
  • ¼ Onion (diced)
  • ½ Red Pepper (diced)
  • ¼ tsp Minced Garlic
  • 1 can Black Beans , rinsed & drained
  • ½ cup Vegetable Broth
  • 1 tbsp Red Wine Vinegar
  • 1/8 tsp Cumin
  • ½ tsp Salt

  • Tofu Scramble:

  • 1 block Tofu
  • 2 tbsp Nutritional Yeast
  • 1 tsp Yellow Mustard
  • ¼ tsp Garlic Powder
  • ¾ tsp Onion Powder
  • ¾ tsp Salt
  • ½ tsp Turmeric
  • 1 tbsp Olive Oil

Steps (3 steps, 1260 minutes)

  1. 1

    Spanish Style Potatoes:
    Heat olive oil in a sautee pan.
    Add the onion & red pepper. Cook for about 5 minutes or until onion is translucent.
    Add the potatoes. Season with salt,pepper, and paprika & toss well in olive oil.
    Cover the pan & cook on medium heat for 5 minutes.
    Reduce heat to low & simmer ~10-15 minutes or until potatoes are tender.
    Add more seasoning to taste.

  2. 2

    Black Beans:
    Saute onion, red pepper, and garlic in olive oil for ~5 minutes.
    Add the black beans, vegetable broth, red wine vinegar, cumin & salt.
    Bring to a boil.
    Reduce heat to low, cover, & simmer for 10 minutes.

  3. 3

    Tofu Scramble:
    Crumble the tofu in a medium bowl.
    Add all of the ingredients except the olive oil & mash them together.
    Heat the olive oil in a large skillet over medium heat & cook for ~5 minutes.
    Layer all the ingredients onto a tortilla. Top with avocado, salsa, & hot sauce.