Vegan Huevos Rancheros
So simple and easy yet so tasty! The perfect weekend breakfast that feels decadent but is healthier and has about 30 grams of protein.
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!