Vegan Huevos Rancheros (Gluten Free, High Protein)

Fiesta forever with these amazing vegan huevos rancheros for breakfast or brunch!  Huevos rancheros have always been one of my favorite dishes to order, I don’t know when exactly the obsession started, but it’s been REAL.  It mostly likely began when I was living in Los Angeles (as huevos rancheros are on every brunch menu around) but I can’t pinpont a specific time or place.  But c’mon, there’s really nothing better than warmly spiced black beans, fresh eggs-  or in this case a tofu scramble- and a pile of tortillas, loaded with your favorite hot sauce or salsa. I wanted to make a fun vegan huevos rancheros to enjoy for a hearty and satisfing brunch… and this breakfast fue magnifico! (was magnificent 😉 )

One of the BEST Pantry Staple Breakfast Recipes

This tofu huevos rancheros recipe is a fantastic pantry-staple meal!  It uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.  I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked. And you can check out all my favorite pantry staple ingredients in my Amazon shop here.  By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!

• Tofu – I have been LOVING these shelf-stable tofu packs from Amazon. I literally have 3 cases of them in my pantry as we speak. They are an inexpensive and healthy way to get some plant protein in. The texture of this extra firm tofu is perfect for this turmeric tofu salad, no pressing required!
• Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry.  For the quality of oil you get, it’s an excellent value, I would highly recommend!
• Chili Powder: for a really nice flavor in this dip – the chili powder isn’t spicy but will give you a rich and bright flavor.
• Turmeric – a staple in our spice cabinet! Aside from all the wonderful health benefits of turmeric (hello anti-inflammation!), the flavor is fantastic. I try to add a teaspoon of turmeric into soups, stews, and rice dishes too.
• Oregano: a spice I always put in my chili, tacos, or fajitas!  This dried oregano has a bright and earthy flavor, and goes so well with the roasted vegetables.
• Cumin: also adds a really nice flavor to this recipe – cumin has a lightly smokey flavor found in a lot of chili recipes.
• Onion
• Bell Pepper: If you don’t have fresh peppers, these sweet roasted red peppers are a great substitute! I love adding them to breakfast bakes, sandwiches or wraps, and soups.
• Spicy Black Beans – I made my recipe for Instant Pot Spicy Black beans here, or you can use a ‘Black Bean Soup’ mix and drain the liquid – I’ve found that makes a nice substitute and has a lot of good flavor in the beans.
• Tortillas
• Tomatillo Salsa or Salsa Verde: we used a homemade tomatillo salsa for this breakfast sandwich, but this great tomatillo salsa you can get online here is the perfect addition too!
• Cilantro
• Jalapenos: if you don’t have fresh jalapenos, these jarred sliced jalapenos are a fantastic addition to the dip!  I use these in a pinch, they’re great to keep a jar or two in the pantry.

Easy Vegan Brunch Recipes for the WIN

This vegan tofu huevos rancheros recipe is what I call an Easy Weeknight Meal – which is on your table in about 30 minutes.  These quick and simple recipes are perfect for those nights when you want a healthy homecooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time.  Even faster than ordering takeout!

• In a skillet, crumble the tofu into small pieces. Add the olive oil, chili powder, turmeric, oregano, cumin and the onion. Cook over low heat. Saute for 5 or 6 minutes until the onion begins to soften and the tofu is well coated in the spices.
• Warm the tortillas, and add the roasted red pepper.
• Add a scoop of the tofu mixture to each one, then a scoop of the spicy black beans. Top with salsa verde, cilantro, and jalapenos. Enjoy with some extra salsa and vegan sour cream.

As always, if you make this vegan and gluten free huevos rancheros recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

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