Crissie Mergogey
Vegan Tofu Huevos Rancheros With Seasoned Potatoes
You’ll want to wake up early for our veganized take of this traditional Mexican breakfast.
October 7, 2021
Huevos Rancheros is a classic Mexican breakfast served all around the world. Packed full of protein and fiber, our veganized version of this savory meal uses tofu in place of eggs and black beans to keep you filled until dinner.
What you need:
3 small potatoes, cubed
8 ounces tofu
½ teaspoon turmeric
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon black pepper
1 cup cooked black beans
1 teaspoon cumin
½ teaspoon salt
½ teaspoon oregano
½ cup chunky salsa
1 avocado, sliced
What you do:
1. In a steamer basket, steam potato for 7 minutes. Meanwhile, in a small preheated pan, crumble the tofu and add turmeric, onion powder, garlic powder, ¼ salt, and pepper. Cook on medium/high heat for 5 minutes, mixing frequently to prevent sticking. Cover and set aside.
2. In another pan, add steamed potatoes and cooked beans and add cumin, ¼ salt, and oregano. Cook on medium heat for approximately 7 minutes, stirring frequently until everything is hot and the potatoes are slightly browned.
3. To serve, divide the potato and bean mixture between two plates and layer each with tofu “huevos,” salsa, and avocado.
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