Fork and Beans

Making food fun for the family

Scrambled Tofu Rancheros

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For the days that you just want to have a fancy breakfast, have I got a treat for you. Not only are these a vegan version of Huevos Rancheros, but the tortillas have been turned into cups for a creative twist to this tasty breakfast. I called them: Scrambled Tofu Rancheros.*

*I know, now very original but it tastes good!

Turn your tortillas into cups for this vegan Scrambled Tofu Rancheros breakfast.

What’s the secret ingredient, you ask? My scrambled tofu “eggs,” that’s what. They are seriously the best tofu eggs I’ve ever had and it’s all thanks to vegetable broth. It adds a certain creaminess that is usually missing in most scrambles. 

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Scrambled Tofu Rancheros

  • Author: Fork & Beans
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 6 Tofu Rancheros Cups 1x
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Ingredients

  • 6 corn tortillas
  • 1 batch Scrambled Tofu Eggs
  • 1 c. refried beans
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • 1/8 tsp smoked paprika
  • sea salt, to taste

For the Toppings:

  • 1/4 c. diced tomatoes
  • 2 Tbsp thinly diced onions
  • 1 Tbsp cilantro, chopped
  • sour cream (dairy free, if need be)
  • avocado slices
  • lime wedges

Instructions

  1. Preheat your oven to 400 degrees.
  2. Heat up your tortillas in the microwave for 10-15 seconds, just to allow pliability. In 6 oven safe bowls, place each tortilla into the bowl so it makes a cup shape. Lightly coat with cooking spray.
  3. Place the bowls on a baking sheet and bake for 12-15 minutes or until your tortillas have become to slightly brown. Remove from the bowls and allow to set.
  4. Heat up your beans in a small sauce pan, stirring in the spices. Remove from heat once they are heated through.
  5. Slather the beans on the bottom of each tortilla. Add the tofu eggs, and top with sliced tomatoes, onions, cilantro and a dollop of sour cream. Serve with avocado slices and lime wedges.

Make breakfast fun and full of spice with these Scrambled Tofu Rancheros. Ole! 

Turn your tortillas into cups for this vegan Scrambled Tofu Rancheros breakfast.

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Comments

  1. [url=http://www.ooobrand.com/aq/index.html]döギャラリー腕時計ワインダーが安全であることを意図ttlingのスタイリッシュな家具や装飾と機能的な芸術は、ほとんどの製品として開発ttlingö。会社からの他の項目に比べて、その多くが仰々しいいくぶんです、そして、いくつかの私たちがここに書かれている、öttlingギャラリーが相対的に予約されています。のdöttlingギャラリーのデザインブランドのベルエアーラインに関連すると騒々しい20年代から海外旅行の場合」に触発され、「高光沢ニッケル金具とカーフスキンの側面を持つ。このすべてのドアガラスの表示とともに素敵です、しかし、döttlingギャラリーが少し立って余分なタッチを与える1つのトリックをする必要があります。[/url]

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  2. I made this yesterday for brunch. It was AMAZINGLY good! and my boyfriend loved it (his first vegan meal) he didn’t even notice it wasn’t eggs until I told him it was scrambled tofu. Thanks for the delicious recipe! I will most definitely be making these again.

    Reply

  13. This looks amaaazzzzing! Super pumped to make it for breakfast tomorrow — weekend breakfasts have been the hardest to figure out since going vegan. Super excited! (Am I the worst follower ever to tell you that it’s actually Bon Appetit, which means Good Appetite in French? 🙂 )

    Reply

    • Hi Kim! Thanks for the comment and I hope you enjoy your breakfast tomorrow 🙂 PS You are not the worst follower at all for correcting me. Truth be told, I know exactly how it’s spelled, it’s just a joke I say every time I eat dinner with Matt–I have to always say Bone Ape Tit. I’m immature and it makes me laugh…

      Reply

      • HAHAHA!! I have to use it on Taren, then, because he’s equally amused by those sorts of things. Also, if I could include the word “bum” or “poop”, that would take it through the roof. Have I mentioned he’s a respected Investment Advisor?! lol Boys. What would we do without them?

        Reply

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