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.
January 26, 2025
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 up until dinner.
What you need:
3 small potatoes, cubed
8 ounces tofu
½ teaspoon ground turmeric
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon black pepper
1 cup cooked black beans
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon oregano
½ cup chunky salsa
1 avocado, sliced
What you do:
- In a steamer basket, steam potatoes 7 minutes. Meanwhile, in a small preheated pan, crumble tofu and add turmeric, onion powder, garlic powder, salt, and pepper. Cook on medium high heat 5 minutes, mixing frequently to prevent sticking. Cover and set aside.
- In another pan, add steamed potatoes and cooked beans, and add cumin, ½ teaspoon salt, and oregano. Cook on medium heat approximately 7 minutes, stirring frequently until everything is hot and the potatoes are slightly browned.
- To serve, divide potato and bean mixture between two plates and layer each with tofu “huevos,” salsa, and avocado.
For more plant-based recipes like this, read:
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