Tofu Huevos Rancheros

Tofu Huevos Rancheros

https://www.cutoutandkeep.net/projects/tofu-huevos-rancheros • Posted by Katy M.

You will need

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

Project Budget

Time

Difficulty

Description

Instructions

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. 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. 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.