For the days that you just want to have a fancy breakfast, have I got a treat for you:

Scrambled Tofu Rancheros - Fork and Beans

 

Scrambled Tofu Rancheros Recipe

Serves 2

INGREDIENTS

  • 1 recipe Scrambled Tofu Eggs (see below)
  • 1 recipe Pinto Beans (see below)
  • 4 corn tortillas
  • 1/4 c. diced tomatoes
  • 1/2 avocado, sliced
  • 2 Tb thinly diced onions
  • 1 Tb cilantro, chopped
  • sliced jalapenos (optional)
  • top with non-dairy sour cream (or cashew cream)
  • 4 lime wedges

For the Tofu “eggs”:

  • 1/2 block extra firm tofu, crumbled
  • sprinkle of turmeric (for coloring)
  • sprinkle of smoked paprika (for coloring)
  • 1/2 tsp salt
  1. In a skillet, heat 1 Tb oil.
  2. Place all of the ingredients inside until fully colored and heated through. This should only take 3-5 minutes.

For the Beans:

You can use the leftover chili from my Vegan Chili Fries recipe OR:

  • 1 can pinto beans, drained
  • 2 cloves garlic, minced
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp smoked paprika
  • salt, to taste
  1. Place all the ingredients in a blender and blender until chunky. Add a splash (start with 1 Tb) 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.

Assemble:

  1. Throw everything onto a corn tortilla and enjoy! Bone Ape Tit :)

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