Vegan Huevos Rancheros

Vegan huevos rancheros are full of flavor and textures with a delicious eggy tofu scramble, authentic salsa ranchera, and refried beans on top of a crispy tortilla. It is one of the most flavorful Mexican breakfast options ever!

Vegan Huevos Rancheros 

I used to love ordering huevos rancheros at brunch time and I’m so excited to share this vegan version. Don’t expect the tofu to taste just like an egg, it is a bit different but amazing in it’s own way. I always advise people to have an open mind when trying vegan versions of a dish. Aside from the tofu, most of the other ingredients in this recipe are authentic to the Mexican version or added to substitute or enhance flavors to get an authentic experience. 

Key Ingredients

• High-protein tofu: I like to use high-protein tofu for this recipe. High-protein tofu is the best texture for this recipe and it’s also easier to prep as it does not need to be pressed. I buy mine at Trader Joe’s. You can also use extra firm tofu as another choice OR if you want it to be extra eggy, try Just Egg.
• Nutritional Yeast: Also known as “nooch”. Nooch is flavorful, umami, nutty, cheesy, and incredibly addicting. I recommend buying it at Trader joe’s if you have one nearby as it is the most affordable. This ingredient really takes these vegan huevos rancheros to the next level.
• Spices and seasonings: I personally like to use simple ingredients to keep the flavors mild and let the salsa do its trick.
• Kala Namak: A spice that provides the egg-like flavor of regular eggs. You can order it here.
• Salsa: I highly recommend roasting the salsa for the best flavor. You can also add your own twist to it by adding extra chilies, garlic, etc.

More Mexican Breakfast Recipes

Chilaquiles Rojos

Chilaquiles Verdes

Nopales con Huevo

Nopales con Huevo

Vegan Huevos Rancheros

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• Author: Anna Rios
• Total Time: 30 minutes
• Yield: 6-8 1x
• Diet: Vegan

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Description

Vegan huevos rancheros are full of flavor and textures with a delicious eggy tofu scramble, authentic salsa ranchera, and refried beans on top of a crispy tortilla. It is one of the most flavorful Mexican breakfast options ever!

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Ingredients

Units USM Scale 1x2x3x

• 1 block extra protein tofu
• 1/2 onion, sliced
• 1 tablespoon nutritional yeast
• 1/2 teaspoon Kala Namak (optional)
• 1 teaspoon onion powder
• 1/2 teaspoon turmeric
• 3–4 Roma tomatoes
• 1 garlic clove
• 2–3 arbol chilies
• 1 teaspoon salt or to taste
• 2 tablespoons avocado oil

Other ingredients:

• 6–8 corn tortillas
• 1/2–1 cup refried beans
• Cilantro
• Avocado

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Instructions

1. Turn a griddle on medium-high heat and add tomatoes, garlic, and arbol chilies. Roast the tomatoes for about 10-15 minutes until charred on all sides, garlic will take less time – about 7-10 minutes. Chilies will roast in about 30-40 seconds on each side, be sure not to burn them!
2. Add roasted tomatoes, peeled garlic, chilies, and salt to a blender and blend until smooth. Set aside.
3. Turn a large pan on medium heat. Add oil and once oil is hot, add sliced onions and fry until golden for about 3-5 minutes.
4. Add salsa to the pan. While it begins simmering, grab your tofu and crumble it into the pan. Use your hands to break it down but avoid crumbling too much as it continues to crumble in the pan.
5. Once the tofu is in the pan, add onion powder, nutritional yeast, and turmeric. Mix it in and place the lid on the pan. Let it cook together for 5-8 minutes or until the tofu has soaked up most of the salsa.
6. Taste and adjust seasonings to preference. Once most of the salsa is soaked up by the tofu, turn heat off and set aside.
7. In a small pan add about 1/2 tbsp of oil and fry your tortilla on both sides for 1-2 minutes.
8. Place the crispy tortilla on a plate, and add refried beans on top (optional), your tofu ranchero, cilantro, avocado, and whatever else you’d like. Enjoy!

• Prep Time: 10
• Cook Time: 20
• Category: Breakfast
• Cuisine: Mexican

Nutrition

• Serving Size: 1 tortilla with toppings