Scrambled Tofu Rancheros

Serving Size: 2

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

Tofu "Eggs"

  • 0.5 block extra firm tofu, crumbled
  • sprinkle of turmeric (for coloring)
  • sprinkle of smoked paprika (for coloring)
  • 0.5 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.

Pinto Beans

  • salt, to taste
  • 1 Can pinto beans, drained
  • 2 cloves garlic, minced
  • 0.5 tsp cumin
  • 0.5 tsp chili powder
  • 0.25 tsp smoked paprika
  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.

Scrambled Tofu Rancheros

  • 1 pinto beans (see above)
  • 4 corn tortillas
  • 0.25 cup diced tomatoes
  • 0.5 avocado
  • 2 Tbsp thinly diced onions
  • 1 Tbsp cilantro, chopped
  • sliced jalapenos (optional)
  • non-dairy sour cream (or cashew cream)
  • 1 scrambled tofu eggs (see above)
  • 4 lime wedges
  1. Assemble: Throw everything onto a corn tortilla and enjoy!

For the full post, visit Fork and Beans.