Vegan Huevos Rancheros–Another Favorite!!

If you are looking for an amazing breakfast, look no further. This is one of my creations that is so full of flavor and whole food plant-based goodness that it will knock your socks off. It definitely scored a 5/5 with my family. Enjoy.

Vegan Huevos Rancheros

This is such a delicious breakfast. Full of flavor and protein and simple goodness.

Source: Peg

Cuisine: Mexican

Main Ingredient: Tofu Eggs

Prep Time: 20 min

Cook Time: 10 min

Total Time: 30 min

Serves: 4

Ingredients

  • For the Tofu Eggs:
  • 1 16 ounce extra firm tofu (must be EXTRA FIRM)
  • 2 1/2 T. Nutritional yeast
  • 1/4 tea. Tumeric
  • 1 tea. Garlic powder
  • 1/2 tea. Onion powder
  • 2 tea. Soy Sauce
  • 2 T. Unsweetened non-dairy milk
  • Black salt to taste–A must!!!!
  • Salt and Pepper

  • Remaining Ingredients:
  • 2 large sweet potatoes Optional (Cooked 4-5 minutes in the microwave)
  • 1 can refried beans black beans, or pinto beans, warmed (We like both refried beans (no oil) and pinto beans)
  • Brown rice (I like the quick cook kind from Costco)
  • 1 can sweet corn warmed
  • Pico (I love Harmon’s jalepeno fresh salsa, if you live in Utah)
  • Cashew Cream (homemade, recipe below)
  • 1 avocado sliced in thin slices
  • Corn Tortillas warmed on the griddle just before serving

Directions

  1. For the tofu:
  2. Crumble up the tofu with your fingers and put in frying pan. Turn heat to medium high and warm up tofu–about 7 minutes
  3. Mix nutritional yeast, turmeric, onion salt, garlic salt, black salt and regular salt and pepper together sprinkle on warmed tofu and mix into the tofu throughly.
  4. Mix soy sauce and unsweetened non-dairy milk together and pour on tofu mix. Continue heating for a few minutes and serve immediately.
  5. Prepare remaining ingredients as instructed.
  6. Serve order:
  7. corn tortilla
  8. beans — refried first and then pinto
  9. brown rice
  10. sweet potato
  11. tofu eggs
  12. corn
  13. avocado
  14. pico
  15. (cashew cream would be yummy drizzled on this as well)

Cashew Cream

1 C. Cashews

1 teaspoon Apple Cider Vinegar

1 teaspoon Lemon Juice

1/2 teaspoon Salt

Just enough water to cover the cashews. Blend in high speed blender until well blended. If you don’t have a high speed blender, boil the cashews for 20 minutes, drain off the water and proceed with recipe.

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