Vegan Huevos Rancheros

Name: Vegan Huevos Rancheros with Tofu Scramble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Vegan Mexican
Ingredients: 3 medium tomatoes; 1/2 medium yellow onion, peeled and roughly chopped; 1-2 Jalapeños or serrano peppers; 3 cloves garlic, peeled; Handful cilantro; 1/2 teaspoon salt, or to taste; Black pepper, as desired; ½ to 1 cup water or broth as needed to blend; High-heat cooking oil; 6-8 corn tortillas; Refried beans; 1 1/2 cups tofu scramble (1 recipe); Vegan cheese (you can use shredded or opt for vegan feta so it will look like cotija cheese); Cilantro, roughly chopped (for garnish); Avocado, sliced

Vegan Huevos Rancheros features crispy pan-fried tostadas stacked with vegan refried beans, tofu scramble, and a zesty homemade rancheros sauce made from fresh tomatoes, jalapeños, and garlic. This Mexican brunch dish delivers authentic flavor in 45 minutes or less.

🌍Vegan Mexican 🥗Vegan 🏷️Mexican 🏷️Huevos 🏷️Rancheros 🏷️Cinco de mayo

Total

45 min

Servings

6

Difficulty

Hard

Est. Cost

$28–$46

Recipe Source

View original recipe

From Sweetsimplevegan · by Sweet Simple Vegan

Ingredients

3 medium tomatoes
1/2 medium yellow onion, peeled and roughly chopped
1-2 Jalapeños or serrano peppers
3 cloves garlic, peeled
Handful cilantro
1/2 teaspoon salt, or to taste
Black pepper, as desired
½ to 1 cup water or broth as needed to blend
High-heat cooking oil
6-8 corn tortillas
Refried beans
1 1/2 cups tofu scramble (1 recipe)
Vegan cheese (you can use shredded or opt for vegan feta so it will look like cotija cheese)
Cilantro, roughly chopped (for garnish)
Avocado, sliced

15 Ingredients

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Instructions

1
Heat a cast iron skillet or comal over medium heat. Add the tomatoes, onion, peppers and garlic. Cook until charred, rotating often. Once cooked, remove the stem from the pepper and deseed as desired.
2
Transfer the charred veggies to a food processor or blender along with cilantro, salt, pepper, and water or broth. Blend and set aside.
3
Heat 2 tablespoons oil in a medium skillet over medium heat. Add the salsa and bring to a boil. Lower heat and cook until slightly reduced, about 3-5 minutes. Season to taste with salt and pepper.
4
In a medium skillet, add about ¼ cup of cooking oil and bring to low to medium-low heat.
5
Add a single tortilla at a time and fry on each side for 30-45 seconds, until lightly crispy but not too crunchy.
6
Transfer the tortilla to a paper towel-lined plate to cool and continue until you have cooked all of the tortillas.
7
Slather a fried tortilla with refried beans, then add tofu scramble, salsa, and a garnish of avocado, cilantro, and vegan cheese of choice. Enjoy!

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Tips & Notes

Pro tips

Use high-heat oil and ensure oil is hot before frying tortillas—this creates a crispy exterior in seconds without absorbing excess oil.
Blend the rancheros sauce until completely smooth for the best texture; strain through a fine mesh if a thinner consistency is desired.
Season the tofu scramble generously and cook over medium-high heat without stirring constantly—allow it to develop light golden edges.
Assemble tostadas just before serving to maintain crispness; keep components warm separately and layer in this order: tostada, beans, cheese, scramble, sauce, cilantro.

Substitutions

Jalapeños → Serrano peppers (spicier) or poblano peppers (milder)
Vegan refried beans → Black beans or pinto beans (mashed or whole)
Vegan cheese → Nutritional yeast or omit entirely
Tofu scramble → Chickpea scramble or store-bought vegan scramble mix

Storage & make-ahead

Store leftover rancheros sauce refrigerated up to 4 days. Assemble tostadas fresh to preserve crispness; store cooked components separately and reheat before serving.