Tofu Huevos Rancheros


by Shushana Castle

Posted on June 18, 2014 at 8:08 AM

Tofu Huevos Rancheros
Serves 4-6


For the salsa topping:

Juice of 1 lime

1 onion, diced

1 green bell pepper, diced

2 cloves garlic, minced

2 jalapeños, minced

1/2 teaspoon salt

1 pound tomatoes, diced

1 cup yellow corn

1 cup fresh cilantro, chopped

2 teaspoons chilli sauce (e.g. Tabasco), or to taste


For the tofu ‘eggs’:

2 pounds firm tofu, drained and pressed

1/4 cup nutritional yeast

1 tablespoon mustard powder

1 teaspoon turmeric

1 teaspoon garlic powder

2 teaspoons black salt

A sprinkling of cayenne pepper

2 tablespoons olive or vegetable oil

1 can black or pinto beans, drained and rinsed


For serving:

1 cup fresh cilantro

Warm wholegrain tortillas

Vegan sour cream and/or cheese



Prep the salsa. Once all the vegetables are diced, chopped, and minced, mix them together in a large bowl with the lime juice, salt, cilantro, and chilli sauce. Set aside to let the flavours combine.

Now prepare the ‘huevos’. Crumble the tofu into a large bowl, and mix in the nutritional yeast, mustard, turmeric, garlic powder, black salt, and cayenne pepper. Stir until well combined, but don’t break up the tofu too much.

Set the 2 tablespoons of olive or vegetable oil in a large pan over medium heat. Add the tofu mixture and then the black beans. Fry until heated through, stirring occasionally.

To serve, place the tofu on top of warm tortillas. Add vegan sour cream and cheese (if using), and top with a bunch of fresh cilantro.