Huevos Rancheros (vg) Recipe

BREAKFAST

1. 1

   Make the ranchero sauce: heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and minced garlic and sauté until translucent, about 3–4 minutes. Add the minced jalapeño and cook 1 minute more. Stir in the diced tomatoes, cumin, paprika, salt, and pepper. Simmer 10–12 minutes until thickened. Adjust seasoning as needed and set sauce aside.

2. 2

   Warm and season the black beans: in a small pot, heat the beans with a pinch of salt and a splash of water or broth. Simmer 5–7 minutes, then mash slightly if a thicker texture is desired. Keep warm.

3. 3

   Prepare the tofu scramble: crumble the firm tofu into a bowl. Heat 1 teaspoon olive oil in a nonstick skillet over medium heat. Add the tofu with turmeric, kala namak, onion powder, and garlic powder. Cook 6–8 minutes, stirring occasionally, until lightly browned and fluffy. Season with additional salt and pepper to taste, then remove from heat.

4. 4

   Warm tortillas: in a dry skillet over medium heat, warm the tortillas 30 seconds per side until pliable and lightly blistered.

5. 5

   Assemble base: spoon a thin layer of seasoned black beans onto each warm tortilla. If using, lightly spread vegan crema over the beans.

6. 6

   Add scramble and sauce: distribute the tofu scramble over the beans on each tortilla, then ladle the ranchero sauce over the scramble, coating generously.

7. 7

   Garnish and serve: top with avocado slices, chopped cilantro, and a squeeze of lime juice or lime wedges on the side. If desired, drizzle extra vegan crema.

8. 8

   Plate and enjoy immediately: serve hot with additional cilantro and lime as desired.