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

Directions:

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

Directions:

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

Directions:

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

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