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!

For the full post, visit Fork and Beans.

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