One of my favorite cuisines is Mexican food, so whenever I’m out for breakfast and brunch and I see huevos rancheros on the menu, you bet I order it. Recently, my dad and I have been really into making tofu scrambles instead of egg scrambles. I decided to combine my love for both of these recipes with this super easy tofu “huevos” rancheros that tastes and looks amazing and is sure to impress whoever you serve it to you.
Huevos Rancheros literally translates to “rancher’s eggs” and was meant to be a hearty meal for farmers. Traditionally, the tortilla is fried and topped with refried beans and cheese. By stewing the black beans and then blending, you still get the refried bean taste and texture, without all of the added fat. This recipe is just as hearty, but full of healthy fats and protein to keep you full and energized for the day. Jalapenos and chipotles help give a spicy and smoky flavor.
- 1 block extra firm tofu, drained and pressed- Check the label for gluten free variety
- 1/2 red onion, finely chopped
- 1-2 medium tomato, chopped
- ½ avocado, cubed
- 2-3 limes
- 2 garlic cloves, minced
- 1 ½ teaspoon chipotle powder
- 1 jalapeño (optional - de-ribbed and de-seeded for less spice)
- 1 can black beans with liquid
- 1 cup chopped cilantro
- 1/2 cup chopped bell pepper
- ½ tablespoon Olive oil
- ½ tablespoon Turmeric
- ¼ teaspoon plus ½ teaspoon Cumin
- Salt and pepper to taste
- 4 brown gluten free tortillas (Rudi's Gluten-Free Bakery makes a nice one)
Open and drain your tofu then wrap in a dish towel and squeeze out the liquid. This will break up the tofu a bit, which will help when you add it to the skillet later. Transfer to a bowl until we’re ready for it.
First, open up your can of black beans. Do not drain the can, but keep the liquid for cooking. Add to a small pot over medium heat. Add in half of your chopped jalapeño and one minced garlic clove. Next add in the juice of one lime, 1/4 teaspoon cumin and 1 teaspoon ground chipotle powder.
While the bean mixture is simmering, chop your tomato, half of the red onion and remaining half of jalapeño and add it to a bowl. Next add 1/4 cup minced cilantro, 1 minced garlic clove, the juice of one lime and a half of an avocado, cubed. Add salt and pepper to taste. Mix until all ingredients are well incorporated and set aside.
Check on your bean mixture, adding water or vegetable broth if needed.
Next chop the remaining red onion and your bell pepper and set aside. Heat a skillet on medium heat and add in 1/2 tablespoon extra-virgin olive oil and your onion and peppers. Let cook until onions are soft then add in your tofu, 1/2 tablespoon turmeric, 1/2 teaspoon chipotle powder, ½ teaspoon cumin and Salt and pepper to taste. With a spatula break up with the tofu until it resembles scrambled eggs. Let cook for 5-7 minutes, stirring occasionally, and transfer to a bowl.
Take your beans off of the heat and either smash with a fork until smooth or blend with an immersion blender. Set aside. Using the skillet you cooked your tofu in, adding a little more oil if needed and putting on medium heat, place your tortilla and lightly toast on each side.
To serve, place your tortilla on a plate, spread a generous portion of the bean mixture, a couple of spoonfuls of your tofu, and a couple of spoonfuls of the salsa. Garnish with finely chopped cilantro and a couple of lime slices.