Vegan Huevos Rancheros
An easy Mexican-inspired breakfast recipe with vegan fried eggs (or tofu scramble), served with tortillas, refried beans, warmed salsa, and avocado. Perfect for a hearty plant-based brunch!
Servings: small or 2 large
- Prepare the vegan eggs: make the vegan fried eggs OR the tofu scramble according to the recipe instructions. *When making the fried eggs, I like to prepare the yolk portion of the recipe and set it aside. Prepare the rest of the ingredients. Then I pan fry the tofu (egg whites) last, just before serving and assemble the fried eggs directly on the plate with the rest of the ingredients.
- Heat the refried beans and salsa: Heat the refried beans in a small saucepan over medium-high heat or warm them in the microwave. Do the same in a separate pot or dish to heat the salsa.
- Warm the tortillas: on a gas stove, use tongs to hold a tortilla over a flame for about 20 seconds per side to warm them. If you do not have a gas stove, heat a dry frying pan or skillet over medium-high heat. Add one tortilla at a time and toast on one side until lightly golden and flip to do the same to the other side. Alternatively, you could heat them in the oven by preheating the oven to 350F (180C), wrapping the tortillas in foil, and baking for 10 to 15 minutes until warmed throughout.
- To assemble the vegan huevos rancheros: Spread a tortilla with the warmed refried beans, top with a vegan fried egg or tofu scramble. Spoon over the salsa and garnish with avocado, cilantro, and jalapeño. Repeat with the remaining ingredients to make either 2 large servings with two tortillas on each, or 4 smaller servings with one tortilla each. Serve hot.
Serving: 1tortilla with 1 vegan fried egg and toppings | Calories: 373kcal | Carbohydrates: 28g | Protein: 15g | Fat: 24g | Saturated Fat: 4g | Sodium: 1136mg | Potassium: 495mg | Fiber: 7g | Sugar: 5g | Vitamin A: 624IU | Vitamin C: 11mg | Calcium: 196mg | Iron: 3mg