This is easily one of my new favorite breakfasts! It’s so easy to make, yet super flavorful and packed with protein. Plus, it can be made in about 15 minutes. I would recommend making this for a weekend breakfast because I don’t typically have 15 minutes to make breakfast in the morning during the week, but if you have time for it, go for it!! It would be such a great way to start a Monday and set your week off right. If you prefer eggs, you can swap the tofu out for fried eggs – this is what I did for my husband – and keep everything else. Either way, you’ll have a delicious, protein-packed breakfast. Between the crispy tortillas, spicy pico, “eggy” tofu, and soft avocado, this will quickly become your new go-to.
Meal Prep? Only Part of This
You can prep the tofu scramble the night before and heat it in the morning, but the tortillas cannot be prepped in advance. If you tried to do them the night before, they would not be crispy the next day. All together, I wouldn’t really recommend this as a meal prep breakfast, but if you’ll be short on time the next day, the tofu can be made in advance.
What Equipment Do I Need?
- Measuring Cups & Spoons
- Two Fry Pans
- Tongs
- Spatula
- Can Opener
Ingredients
- Gluten Free Corn Tortillas
- Extra Virgin Olive Oil
- Gluten Free Extra Firm Tofu
- Garlic Powder
- Onion Powder
- Ground Turmeric
- Nutritional Yeast
- Canned Black Beans
- Pico De Gallo
- Avocado
- Hot Sauce – Optional
Substitutions
- Black Beans – You can also switch these out for pinto beans. Another option is spreading refried beans on the tortillas after cooking.
- Tofu Scramble – As mentioned above, if you prefer to eat eggs, you can swap out the tofu for fried eggs or scrambled eggs and keep the rest of the recipe the same.
- Avocado – You can also use guacamole.
Recipe Tips
- If you want even more spice in this recipe, you can top it with pickled jalapeños.
- To make this super easy, just buy the pre-made pico de gallo from the grocery store. You can make your own, which is great as well, but I wanted something super quick and easy!
Recipe
Vegan Huevos Rancheros
Ingredients
- 2 gluten free corn tortillas
- 2 1/2 tbsp extra virgin olive oil
- 1/2 block gluten free extra firm tofu (7 ounces)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/8 tsp ground turmeric
- 1 tbsp nutritional yeast
- 1/4 cup canned black beans (drained and rinsed)
- 1/3 cup pico de gallo
- 1/2 avocado
- optional – hot sauce
Instructions
- Heat a fry pan with 2 tbsp olive oil on medium heat. Add the two corn tortillas and cook for about 3 minutes on each side or until browned. Use tongs to flip over and place on a plate with paper towels when done.
- While tortillas are cooking, crumble the tofu into a different fry pan with the remaining olive oil. Sauté until tofu begins to brown.
- Add the garlic powder, onion powder, ground turmeric, and nutritional yeast to the tofu. Sauté until completely mixed in.
- Add the black beans and sauté for another minute.
- When tofu is done, remove the paper towels from the plate with the cooked tortillas and top the tortillas with the scrambled tofu and black beans mix. Then, top with pico de gallo, avocado slices, and optional hot sauce.
- Serve warm and enjoy!
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