Name: Vegan Huevos Rancheros
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

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!

Vegan Huevos Rancheros

Ingredients

15 Ingredients

Instructions

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