Scrambled Tofu Rancheros

Scrambled Tofu Rancheros

By Fork and Beans

For the days that you just want to have a fancy breakfast, try this recipe.

Ingredients for Tofu "Eggs":

  • ½ block extra firm tofu, crumbled

  • sprinkle of turmeric (for coloring)

  • sprinkle of smoked paprika (for coloring)

  • ½ tsp salt


  1. In a skillet, heat 1 Tbsp oil.

  2. Place all of the ingredients inside until fully colored and heated through. This should only take 3-5 minutes.

Ingredients for Pinto Beans:

  • 1 can pinto beans, drained

  • 2 cloves garlic, minced

  • ½ tsp cumin

  • ½ tsp chili powder

  • ¼ tsp smoked paprika

  • salt, to taste


  1. Place all the ingredients in a blender and blender until chunky. Add a splash (start with 1 Tbsp) of non-dairy milk if you want it smoother. Use a rubber spatula to get beans off of the sides.

  2. Place into a small sauce and gently heat on low until heated through.

Ingredients for Scrambled Tofu Rancheros:

  • 1 scrambled tofu eggs (see above)

  • 1 pinto beans (see above)

  • 4 corn tortillas

  • ¼ cup diced tomatoes

  • ½ avocado

  • 2 Tbsp thinly diced onions

  • 1 Tbsp cilantro, chopped

  • sliced jalapenos (optional)

  • non-dairy sour cream (or cashew cream)

  • 4 lime wedges


  1. Assemble: Throw everything onto a corn tortilla and enjoy!

For the full post, visit Fork and Beans.